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I made this yesterday for lunch. My lovely sister sent me a spiralizer for my birthday and I had been dying to find a good recipe for it. I made zucchini noodles a few days ago, but once I was done I wasn’t in the mood for zucchini. I put them in the fridge and almost forgot about them until lunchtime yesterday. You definitely don’t have to use spiralized summer squash though; you could just chop it up, or use a different vegetable altogether.

I based this off of a stir-fry that we had on Monday night when our friends Ryan and Janet came over. I’ll share pics of that at the end. The ingredients list looks long, but I promise it’s simple. Read the instructions and you can substitute any veggies/proteins that you want!

Simple Thai Stir-fry with Spiralized Summer Squash

Ingredients (serves 1 Maggie as a meal; 2-4 as a side)

• 2 teaspoons olive oil
• 4 cloves of garlic, crushed or grated
• protein: a few slices of chopped tofurkey, or some tofu, or other protein (chicken, lunchmeat, shrimp)
• veggies: 1/2 medium white onion = <1/2 cup total; 2 medium stalks of celery, sliced = <1 cup total; 5 Brussels sprouts, cut in quarters
• 1-2 tablespoons fish sauce (optional for vegans/vegetarians)
• 2-3 tablespoons pineapple juice (other fruit juice would work too)
• 1 tablespoon sweetener (I used about 2 teaspoons Trader Joe’s stevia)
• spices: dash of red pepper flakes (1/4 teaspoons), a few sprinkles of fresh ground pepper
• 1 large summer squash = 2+ cups of spiralized summer squash noodles (or use real noodles/pasta! I’d toss in some cooked vermicelli)

Directions

1. Heat the oil in a wok on high heat. Add the garlic, tofurkey, onion, celery, and Brussels sprouts. If you are using meat, you may want to add the meat by itself at first, before adding the rest of the veggies.
2. Add the stevia, spices, pineapple juice, and fish sauce (if using). Saute for about 4-5 minutes.
3. Add the zucchini. Continue to saute for another 2-3 minutes.
4. Serve hot, plain or with rice.

I enjoyed this with a nice cup of organic Throat Comfort Yogi tea. “Live from your heart, you will be most effective.”

When we had this with Ryan and Janet, Ryan made it and he used chicken for the protein, and sugar in the raw for the sweetener.

The veggies were: celery, scallions, yellow pepper, and green chilis (no Brussels or zucchini), and also cashews.

Bobby, Ryan, and Janet all had theirs with rice; I had mine with spaghetti squash. This is my first plate.

Ryan has a Nikon D40 (the SLR I might want – I’m also looking at the D3000) and he let me play with it when they came over. I really really want it. I’m not sure if I can justify spending almost $500 (or more on the D3000) on a new camera, when it’s my fault that I broke my old one, and I don’t have a full-time job. One reader reminded me that I can call it a tax write-off, which is making me lean towards getting it.

What was the last thing you splurged on?

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