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Serving Size: 4
preparation Time: 20 minutes
Ingredients:
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
Directions:
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 Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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