2 1/2 T nut butter
3 T lime juice
3 1/2 T coconut aminos
1/2 t red pepper flakes
1 1/2 T maple syrup
1 T sesame oil
1 serrano pepper, seeds and stem removed
1 1/2 c thinly sliced red cabbage (optional)
2 T coconut aminos
4-5 large carrots, peeled and ribboned
1/2 t freshly grated ginger (optional)
1/2 t turmeric (optional)
Add all sauce ingredients to a small bowl and whisk to combine.
Add seasonings to adjust taste.
Heat a large skillet over medium heat. If using cabbage, saute in oil with 1 T coconut aminos for three minutes, stirring constantly.
Add carrots, pepper, ginger and turmeric and remaining coconut aminos. Saute 2 more minutes.
Can add sauce to veggies and sauce or add on top.
Saute zucchini in small amount of oil til tender.
Serve veggies over zucchini.
adapted from Minimalist Baker