There's a reason stir-fry is one of our go-to weekday meals. It's flavorful and filling, and it comes together in no time. But instead of serving it with boring old rice, go all-veggie by giving zucchini noodles--aka zoodles--a try. (OK, fine. You can add some chicken if you must.)
1½ teaspoons sesame oil (or 1 tablespoon olive oil)
1 bunch scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon chopped fresh ginger
2 carrots, cut into thin strands
1 red bell pepper, cut into thin strands
2 cups snap peas
4 zucchini, cut into noodles (using a gadget like this)
¼ cup soy sauce
3 tablespoons rice vinegar
¼ cup chopped fresh cilantro
1. In a large sauté pan, heat the oil over medium heat. Add the scallions, garlic and ginger, and sauté until fragrant, 1 to 2 minutes.
2. Add the carrots, bell pepper, snap peas and zucchini noodles. Saute until the vegetables just begin to become tender, 5 to 6 minutes.
3. Add the soy sauce and rice vinegar, and continue to cook, tossing occasionally, until the vegetables are very tender and flavorful, 3 to 4 minutes more.
4. Serve warm, garnished with cilantro.