Vietnamese Stir Fry (Paleo, Grain free, Gluten Free)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 cloves garlic minced
- 1 teaspoon fish sauce
- 1/2 red bell pepper chopped
- 1 teaspoon freshly grated ginger
- 1 large zucchini worth of zucchini noodles (i used this am
- 1 carrot peeled or shredded
- 2 1/2 teaspoons curry powder
- 1 lime squeezed
- precooked meat of any kind(i have only done it wit
- fresh chopped coriander a.k.a cilantro
- walnut or avocado oil for cooking
- 1 1/2 teaspoons toasted sesame oil
- pepper to taste (you can add salt as well if you l but the fish sauce adds plenty of saltiness in my opinion)
- Carbohydrate 6.87212499927895 g
- Cholesterol 0 mg
- Fat 13.8967249999696 g
- Fiber 1.83049994698992 g
- Protein 1.46889999992615 g
- Saturated Fat 1.97060749999176 g
- Serving Size 1 1 recipe (88g)
- Sodium 467.509999999472 mg
- Sugar 5.04162505228903 g
- Trans Fat 0.770272499990302 g
- Calories 154 calories
Heat walnut oil in a wok or medium sauce pan over medium heat.Once pan is warmed add minced garlic and ginger, once fragrant add red bell pepper and sautee until it begins to soften then add the carrot and continue to saute for about a minute or two.Add meat and let sit in pan until meat is warm, then turn the heat to medium high and add the curry powder and zucchini noodles and keep your pan moving. Dont let the meat and veggies scorch you just want to brown them a little over the higher heat. So keep the pan or wok moving and then add the lime juice, fish sauce and toasted sesame oil, black pepper and a little bit of the chopped coriander but save some for garnishing.Toss the pan and keep it moving fast over the heat until everything is thoroughly coated with the curry powder and everything.Continue this until your zucchini noodles begin to turn slightly translucent, once they are translucent your dish is done.Split between two bowls and garnish with your remaining chopped coriander A.K.A cilantro.
