Ingredients
- 2 teaspoons sesame seeds
- 2 teaspoons avocado oil
- 1 teaspoon fresh minced ginger
- 1/2 teaspoon minced garlic
- 1 medium carrot, peeled and julienned
- 4 cups zucchini, summer squash or a combination, seeds discarded if large, julienned
- 1 tablespoon tamari soy sauce, low sodium and gluten free
- 1 teaspoon dark sesame oil
- salt and ground black pepper, as desired
Preparation
- Warm a large nonstick skillet over medium heat. Add sesame seeds and toast until lightly golden, about 1 - 2 minutes. Transfer seeds to small bowl.
- Return skillet to heat, add avocado oil and warm over medium heat. Add ginger and garlic and stir until fragrant, about 30 seconds. Add the carrot to the pan and cook for 2 minutes. Add squash to pan and increase heat to medium-high. Cook, stirring often, until crisp-tender.
- Stir in tamari and sesame oil. Season with salt and pepper, as desired. Transfer to serving dish and garnish with reserved sesame seeds.
Categories
- Side Dish
- Vegetable
- Gluten Free
- Quick and Easy
- Vegetarian
- MHealthy