Five days without our faithful goofy companion. I want to thank for all the comments in my previous post. I read each one, but cannot bring myself to answer them. Please consider yourself hugged.
This key to this recipe is slicing the carrots in ribbons, which is a bit of a labor of love, but worth it. Couple that with spiralized zucchini, and you’ll hit a jackpot. If you do not have a spiralizer, slice the zucchini very thinly and that will do. It is surprisingly hearty, and would be a great vegetarian meal if you add perhaps some farro and a slice of bread.
CARROT AND ZUCCHINI STIR-FRY WITH PEANUT SAUCE
(inspired by many sources)
3 carrots, sliced in ribbons (with a large veggie peeler)
2 large zucchini, spiralized fine
1 tablespoon grapeseed oil
grated ginger to taste
1 shallot, minced
salt and pepper
for the sauce:
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tsp sesame oil
1 tsp or more Sriracha sauce
drizzle of agave nectar
juice of 1/2 lemon
water to adjust consistency
Heat the oil in a non-stick large wok. Sautee the ginger and the shallot until fragrant. Add the veggies, stir-fry for a couple of minutes in high heat. Drizzle the sauce, you might not need the full amount, so that the veggies are not drenched. Cook for a couple of minutes more, stirring constantly to distribute the thick sauce well into the veggies.
Add the peanuts, and serve.
ENJOY!
to print the recipe, click here
Comments: If you want to make a bigger amount, you might have to stir-fry the veggies in two batches, then join them and finish with the sauce. As I mentioned, slicing the carrots is not the most enjoyable activity in the world, but it is a game changer. Just incorporate the Zen and go for it. The sauce is pretty delicious and would be awesome added on top of grilled pork tenderloin, which I intend to do soon.
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Bewitching Kitchen 
This looks delicious. Thank you, and please don’t feel you need to reply to everyone’s posts about your loss. We all understand.
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thank you so much, Paula… I just could not. It is too hard. Not a day has been gone without some tears.
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This recipe I shall definitely adopt ! I seem to eat zucchini almost daily but short-change myself on healthy carrots too often. Cutting them prettily like this to make such an appealing vegetable side might make me reach for one more often 🙂 ! . . . and . . . very much sending you a warm hug > I think of the rascal going to sleep every night methinks . . . bet he is causing some mayhem up there . . .
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It’s a wonderful idea to eat the thinly slice carrots with the spiralized zucchini. I’m saving this one for when our zucchini from the garden is ready.
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