This summer stirfry is a quick and easy dinner that is delicious and packed with antioxidant-rich veggies like cabbage, carrots. mushrooms and zucchini. I was on the search for zucchini recipes after my garden was producing them like crazy. My friend Amy gave me this recipe as a lettuce wrap recipe but I decided to make it as a stirfry instead and added cabbage and onions. The perfect meal!
- 1 lb ground chicken
- 2 small zucchini, diced
- 8 oz package mushrooms, diced
- 1-2 carrot, grated
- 3 green onions, sliced thin
- 1 T coconut oil
- 2 cloves garlic
- 10 oz bag of cabbage
- 1/2 cup Trader Joe’s Gyoza sauce (or make your own – I used 1/4 cup rice vinegar, 1/4 cup Braggs liquid aminos, 1/4 tsp crushed red pepper, 1 garlic clove, 1 green onion sliced, 1tsp sesame oil all whisked together)
Grown ground chicken, set aside. Heat to medium high coconut oil and garlic in pan, saute zucchini, mushrooms, carrots and cabbage for 3-5 minutes. Add chicken, Gyoza sauce and green onion to the pan and continue to heat over medium for another 3 to 5 minutes.