Spiralized zucchini noodles make a delicious, nutritious, and gluten-free base for an easy homemade Kung Pao sauce. Kung pao sauce has two layers of flavor; one is from onions, ginger, and garlic; the other is from a balance of soy sauce, vinegar, and sugar. There are more elaborate methods of making this time-honored Sichuan sauce, but our quick version will do the trick if you need to save time.
Small, hand-held, or larger hand-crank spiralizers can be found online or in stores like Bed, Bath, and Beyond, Walmart, or Marshall's and TJMaxx. In addition to zucchini, you can use this gadget for sweet potatoes, beets, butternut squash, and carrots.
This dish is one of the quickest dinners I know and only requires a single pan, and if you have a bumper crop of zucchini this season, this is the perfect recipe! Traditional Kung Pao dishes include peanuts, but feel free to substitute cashews or omit the nuts entirely. Quick, flavorful, and seasonal, try some today!
First, make the sauce. Using a fork, whisk together all the ingredients for the sauce in a small bowl, then set aside.
Heat a large skillet over medium heat, and add the sesame oil. When hot, add the green onion, ginger, and garlic and cook for about 2 minutes until the white parts of the onion are slightly softened. Add the spiralized zucchini and a pinch of salt, then cook, stirring constantly, until wilted, about 3 to 4 minutes. Pour in the sauce and continue to cook for another minute or so, until the sauce thickens and nicely coats the noodles. Stir in the peanuts, reserving approximately 1 tablespoon for garnish.
Transfer to a serving dish, garnish with the reserved peanuts and serve immediately.
First, make the sauce. Using a fork, whisk together all the ingredients for the sauce in a small bowl, then set aside.
Heat a large skillet over medium heat, and add the sesame oil. When hot, add the green onion, ginger, and garlic and cook for about 2 minutes until the white parts of the onion are slightly softened. Add the spiralized zucchini and a pinch of salt, then cook, stirring constantly, until wilted, about 3 to 4 minutes. Pour in the sauce and continue to cook for another minute or so, until the sauce thickens and nicely coats the noodles. Stir in the peanuts, reserving approximately 1 tablespoon for garnish.
Transfer to a serving dish, garnish with the reserved peanuts and serve immediately.
