Thursday, August 14, 2008

Thai Zucchini

1 garlic clove, minced
1 tsp minced fresh ginger
1 pinch dried crushed red pepper flakes
2 tsp canola oil
1/3 c. chopped dry roasted peanuts, or 1 tbl PB2 powder
3 tsp chicken broth
3 tsp rice wine vinegar
2 tsp soy sauce
1 packet Splenda
3 medium zucchini, sliced thin

Cook garlic, ginger, and red pepper in oil in a large skilled over medium-high heat for 1 minute, stirring constantly. Add next 5 ingredients, stirring well. Add zucchini and cook, stirring constantly, for about 5 min. or until crisp tender.

Serve warm or at room temperature.

4 servings

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