Zucchini Almond Stir Fry
Brighten up your weeknight meals with this vibrant and nutritious Zucchini Almond Stir Fry! Packed with tender-crisp zucchini, sweet carrots, and colorful red bell peppers, this quick and easy recipe is elevated by the nutty crunch of toasted almonds and a savory soy-ginger sauce with a hint of honey. Tossed in fragrant sesame oil and finished with a sprinkle of green onions and sesame seeds, this 25-minute dish is as visually stunning as it is delicious. Perfect served over steamed rice or noodles, this wholesome stir fry is a gluten-free, vegetarian-friendly option that's bursting with flavor and texture.
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 medium carrots
- 1 large red bell pepper
- 1 cup almonds
- 3 cloves garlic
- 1 inch piece ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 stalks green onions
- 1 teaspoon sesame seeds
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash and dry the zucchini, carrots, and red bell pepper. Slice the zucchini into half-moons, the carrots into thin matchsticks, and the red bell pepper into thin strips.
Finely mince the garlic and ginger. Slice the green onions thinly and set them aside for garnish.
Toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they are golden and fragrant. Remove from the pan and set aside.
In a small bowl, mix the soy sauce, honey, cornstarch, and water to create a smooth sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add the sesame oil and let it heat up for 30 seconds.
Add the minced garlic and ginger to the skillet, stirring quickly for about 30 seconds until fragrant.
Increase the heat to high and add the sliced zucchini, carrots, and red bell pepper to the skillet. Stir-fry for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Pour the prepared sauce over the vegetables, stirring occasionally for about 1-2 minutes until the sauce thickens and evenly coats the vegetables.
Add the toasted almonds to the skillet, stirring gently to combine. Season with salt and black pepper to taste.
Remove the skillet from heat and transfer the stir fry to a serving dish.
Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8018 mg | 349% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 75.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
