Monday, August 27, 2007

Low Carb Szechuan Zucchini

More low carb veggie recipes!!

Serving Size: 4
preparation Time: 20 minutes


1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp white wine -- or rice vinegar
2 scallions -- chopped
2 cl garlic -- minced
1 tsp splenda
1/4 tsp red pepper flakes -- to taste
1 1/2 lb zucchini -- 750gr
1/4 cup butter


In a medium bowl, blend the water and peanut butter. Stir in the soy sauce, vinegar, all but 1 tablespoon of scallions, garlic, Splenda and hot pepper flakes. Set aside.

Use a vegetable peeler to slice the zucchini into thin ribbons. Saute the zucchini ribbons in the butter until they are al dente, or crisp-tender. Discard the excess liquid and combine the sauce with the hot zucchini ribbons in a heated serving bowl. Garnish with the 1 tablespoon reserved scallions and serve immediately.

Per Serving (excluding unknown items):

262 Calories; 23g Fat (73.4% calories from fat); 8g Protein; 11g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 396mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 Fat.

More delicious low carb Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

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At 2:34 PM, Blogger Big Daddy D said...

I made this using grated jicama instead of zuchhini. The carbs were a bit higher but wow, it was good.


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