I’m not one to give in to fads. I’m not normally one to rush out and buy the latest fashions (even though I am all about style) or the newest gadgets (even though I love technology). But today I gave in to the latest food craze – you know that new fangled spiral veggie slicer? Yes, that’s right, I bought one. The one that promises to turn zucchini into something that will satisfy your pasta cravings. Now I won’t be pouring marinara over strings of zucchini anytime soon because – well – that’s why spaghetti squash was invented. But we do love a good stir fry in our house and I thought this might a cool way of changing things up and adding some different texture. I have to tell you it turned out fabulous. I used the spiral thingie to shred some zucchini and some carrots and it was a really great change to one of our go to stir fry dishes. It’s also pretty fun to eat with chopsticks!
I love the idea of sweet and sour but am not a fan of many of the store bought sweet and sour sauces on the store shelves. Most of them are insanely sweet and an abnormal red color that I suspect would glow in the dark if you turned out the lights. This is one of the reasons that I prefer to use Blue Dragon products when I’m preparing dishes with an Asian flair. The flavours are so much more authentic and I adore the Blue Dragon Sweet and Sour Stir Fry Sauce because it’s got just the right amount of sweetness without making my teeth hurt.
For this stir fry I sliced up some nice little steaks but you can definitely substitute the beef for chicken, pork, shrimp or leave out the meat completely if you prefer a vegetarian dish.
Spiral Sweet & Sour Stir Fry
- 1 steak (about 8 ounces) cut into strips
- 1 Tablespoon of oil*
- 1 small zucchini or 1/2 a medium one
- 1 large carrot
- 1 sweet bell pepper cut into strips
- 1/2 onion cut into strips
- 3/4 cup of snow peas
- 1 package of Blue Dragon Sweet and Sour Stir Fry Sauce
Use your spiral tool to cut your zucchini and carrot into long spirals. Set aside with the other vegetables.
In a wok or large fry pan heat the oil over medium high heat. * Vegetable oil works just fine but my all time favourite for stir fry is to use half coconut oil and half sesame oil.
Stir fry the beef for a couple of minutes until cooked through.
Add all of the vegetables and gently stir fry for another 2 minutes.
Add the sweet and sour sauce and stir fry for one minute longer.
Remove from heat, serve and enjoy!
If you have one of these veggie spiral cutters at home you really need to bring it out next time you whip up a stir fry. If you happen to be watching your carbs or just want to skip serving a starch with your stir fry sometimes this a great way to do that and still get that “noodle” satisfaction!
I am part of the Blue Dragon Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions are this blog are my own.