If you had an opportunity to share in our cooking demo at the Sparks Nugget event Memorial day weekend - here is the recipe in its complete form WITH MEASUREMENTS!
1lb of your favorite zoodle, zukes, cukes, eggplant, parsnip, carrot, or sweet potato
1/2 C organic peanut butter ( I like chunky but smooth is okay too )
1/4 C soy low salt
1/3 C warm water
2 TB of honey
2 tbsp fresh peeled chopped ginger
2 cloves of garlic fine chopped
2 tbsp of rice wine vinegar
1 1/2 tbsp of sesame seeds toasted
1 scallion or other rough chopped green for garnish
1 tbsp sesame chili oil
in large bowl whisk softened peanut butter, soy, water, ginger, garlic, vinegar, sesame chili oil, honey. In saucepan warm and whisk mixture. In a skillet tiny bit of olive oil and saute over high heat toss a few times. Add to warmed mixture coating well. Plate and garnish!