Looking for a delish way to use up the last of your garden zucchini? We’ve got you covered with this healthy (and yummy!) Zucchini Kung Pao recipe. Enjoy!
Photo credit: @estrubes
• 1 zucchini
• ½ chicken breast or 10 medium prawns
• 1/2 red bell pepper
• 1 carrot
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, minced
• 2 tbsp crushed dry roasted peanuts
• 1 stalk green onion
• 1 tbsp reduced sodium soy sauce
• 1 tsp hoisin sauce
• 2 1/2 tbsp water
• 1 tsp Sambal Oelek Red Chili Paste
• 1 tsp brown or palm sugar
• 1 tsp cornstarch
1. Cut off the ends of the zucchini. Using a spiralizer fitted with the medium sized blade, spiralize the zucchini into long spaghetti-like strips. Break the spiralized noodles (zoodles?) into 10 inch pieces.
2. Mince the garlic and ginger.
3. Julienne the carrots and slice the peppers into about 2 inch slices.
4. Chop the peanuts and slice the green onion into ¼ inch pieces.
5. Defrost and slice the chicken into ¼ inch pieces or remove the tails from the prawns.
6. Simmer the garlic and ginger in the sesame oil for about 2 minutes.
7. Add the red pepper and carrots and sauté for about 5 minutes.
8. Add the chicken or prawns and cook for another 10 minutes, if using prawns cook until they are just pink.
9. While the vegetables are cooking whisk together the soy sauce, hoisin, water, chili paste, brown sugar and cornstarch.
10. Add the sauce mixture to the wok and simmer until boiling, turn down to low and add the zucchini.
11. Combine and then cook for about 2 minutes.
12. Remove from the heat and serve topped with the chopped green onion and peanuts.