<span style="color: #000000;font-size: 14.6667px">Living with diabetes doesn't mean you have to live without dishes like stir-fry! That's right, we have a veggie-packed stir-fry recipe that's diabetes-friendly and low carb. Colorful, full of flavor, vitamins, and antioxidants, this recipe will provide the Asian-inspired taste you've been craving through light use of sesame oil and spicy kick from red chili!</span>
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Peel and spiralize the sweet potato and carrots. Wash and spiralize the zucchinis.
Peel and finely chop shallot and garlic. Wash and finely chop chili.
Heat a large non-stick pan over medium-high heat and add sesame oil.
Sauté the shallot until softened. Add the chopped garlic and sauté for one more minute.
Add vegetable broth to the pan. When it starts to boil, add the sweet potato, carrot, and red chili. Using tongs, move everything around quickly but carefully.
After about 2 minutes, add the zucchini and continue stir-frying for another minute or two until the sweet potato is cooked through.
Remove from heat and transfer into a large bowl.
Season with salt and pepper to taste and top with cilantro if desired. Stir well and serve hot.
Source: Diabetes Strong
You can substitute the vegetables in this recipe with any veggies that are firm enough to be spiralized. Just be sure to look up the cook times so you know when to add each veggie to the stir fry and nothing ends up undercooked or overcooked.
If you don’t have a spiralizer, simply use a mandolin slicer or sharp knife to create thin vegetable ribbons. They don’t have to be cut perfectly!
If you prefer non-spicy food, omit the red chili for a milder dish.
Spiralized veggies can be stored in an airtight container in the fridge. Eat within 2-3 days as they will lose their freshness quickly once sliced.
Note: sweet potato doesn’t stay fresh as long as the other noodles. Use within 12 hours of spiralizing.
Serving Size 4 servings
Servings 1
- Amount Per Serving
- Calories 169
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 005g25%
- Sodium 112mg5%
- Potassium 980mg29%
- Total Carbohydrate 312g104%
- Dietary Fiber 58g232%
- Sugars 91g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Peel and spiralize the sweet potato and carrots. Wash and spiralize the zucchinis.
Peel and finely chop shallot and garlic. Wash and finely chop chili.
Heat a large non-stick pan over medium-high heat and add sesame oil.
Sauté the shallot until softened. Add the chopped garlic and sauté for one more minute.
Add vegetable broth to the pan. When it starts to boil, add the sweet potato, carrot, and red chili. Using tongs, move everything around quickly but carefully.
After about 2 minutes, add the zucchini and continue stir-frying for another minute or two until the sweet potato is cooked through.
Remove from heat and transfer into a large bowl.
Season with salt and pepper to taste and top with cilantro if desired. Stir well and serve hot.
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