Author Notes: Tell us about your recipe. —Alannah | Kale Mary
Serves: 2
Ingredients
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1
teaspoon sesame oil
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1/2
brown onion, sliced
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2
spring onions, chopped
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2
garlic cloves, minced
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1
carrot, julienned
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1/2
cup shiitake mushrooms, thinly sliced
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2
tablespoons gluten-free soy sauce
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2
teaspoons rice wine vinegar
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1
teaspoon coconut sugar
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1
cup baby spinach
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3
zucchinis, spiralized
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1
tablespoon white sesame seeds, to serve
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Small handful of chives, to serve
Directions
- Heat sesame oil over a medium heat and add onion, spring onion, garlic, carrot and mushrooms. Cook for five minutes.
- Add soy sauce, rice wine vinegar and coconut sugar to the pan, followed by the spinach. Cook for one minute before adding the zucchini noodles, then cook a further two-three minutes until zucchini is heated through.
- Divide into two bowls and sprinkle sesame seeds and chopped chives.
Photo by Alannah | Kale Mary