Ginger Zoodle Prawn Stirfry with Peanut Sauce
This is a 15 minute meal to prep, and it's FRESH, and flavorful. For real. It's clean, healthy and guilt free. The dish is packed with colorful veggies, making you feel overly healthy when you eat it, like you're ready to bless passerby's and kiss babies in the street after you're done wiping the corners of your mouth. Ready?
Ginger Zoodle Prawn Stirfry
- 1 large zucchini
- 2 carrots
- 1 sweet onion
- 1 green pepper
- 1 cup snap peas
- 2 TBSP minced ginger puree
- 1 TBSP Chinese BBQ sauce
- 1/2 tsp salt
- 1 TBSP olive oil
- 1/4 cup roughly chopped cilantro
- 6 jumbo prawns
- 2 TBSP PB2 powdered peanut butter
- 1 TBSP reduced sodium soy sauce
- 1 TBSP water
Add olive oil to large saucepan on medium heat. Once oil is hot, add in minced jarred ginger puree. Roughly chop green peppers, carrots, roughly chopped onion and salt. Saute for about 7 minutes, until veggies start to cook down. While veggies are cooking, zoodle your zucchini! If you don't have a zoodler, just make ribbons with your vegetable peeler, exact same effect. Once your veggies are starting to cook down (without looking soggy), add in zoodles, snap peas, 1 TBSP Chinese BBQ sauce and your 6 cleaned and thawed jumbo prawns. Cover the pan, and let it get nice and hot, leave covered for about 5 minutes.
While this is cooking, roughly chop your cilantro, and set aside. To prepare the peanut sauce, add 2 TBSP PB2, 1 TBSP soy sauce and 1 TBSP water to a small dish. Stir until smooth. You want a nice liquid consistency, add more or less water as desired.
Remove the stirfry from heat and plate. Finish with cliantro, and drizzle with peanut sauce. Enjoy!