Asian-style Carrots and Zucchini

• Yield: 2 3/4 Cups
• Serving Size: 1/2 Cup

Ingredients:

• 2 tbsp (28 grams) Canola Oil
• 1 tsp (5 grams) Sesame Oil
• 1 2/3 cup (200 grams) Peeled Carrots, cut into 1/4-inch matchsticks
• 1 1/3 cup (160 grams) Zucchini, cut into 1/4-inch matchsticks
• 1 tbsp (6 grams) Fresh Ginger, minced
• 1 clove (3 grams) Garlic, minced
• 1 tbsp (2 grams) Fresh Mint, chopped
• 1 tbsp (3 grams) Fresh Basil, chopped

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Steps:

1. In a large skillet, heat 1 tbsp of canola oil and the sesame oil over medium-high heat.
2. Add carrots and sauté for 5 minutes, stirring occasionally.
3. Add the remaining 1 tbsp of canola oil.
4. Add the ginger, garlic, and zucchini.
5. Continue cooking for another 2-3 minutes, or until both the zucchini and carrots are tender.
6. Add the mint and basil and stir to combine.

MP Recipe Number43685 Analyzed on 09/04/2019 by AP