Zucchini Stir Fry
2 zucchini's, julienned
1/2 cup broccoli florets
1/2 red pepper
1 tablespoon soy sauce
1/4 tsp rice vinegar
1/4 tsp balsamic vinegar
1 garlic clove
salt & pepper
Place zucchini in a colander over the sink (or a bowl). Sprinkle salt over zucchini and toss to combine.
Mix balsamic vinegar, rice vinegar, and 1-2 teaspoons soy sauce in a small dish. Set aside.
Put olive oil, garlic, salt and pepper in a medium pan, over medium heat. Cook until garlic softens. Add broccoli, red peppers, and about a teaspoon of soy sauce. Stir frequently for 3-5 minutes, until tender.
Squeeze excess water from zucchini and place in pan with broccoli and peppers. Stir. Add vinegar-soy sauce mixture and stir frequently for 2-3 minutes; just enough to warm zucchini.
Serve over quinoa.
Tast great fresh out of the pan or at room temperature.
Serves 1-2. (I ate all of it for dinner, but I think I could share it as a light lunch)