2large zucchinispiralized and trimmed to a shorter length and lightly squeezed of excess liquid
2large red bell peppersspiralized
8ounces(227g)of snow peas
1cup(129g)cashewsroughly chopped
Instructions
In a small mixing bowl, whisk together the ingredients for the sauce and set aside.
Add 1/2 tablespoon of cooking fat (olive oil, vegetable oil, etc.) in a large skillet over medium high heat. Once the oil is hot, add onion, garlic, and carrots. Saute until fragrant and carrots have slightly softened, about 5 minutes.
Add the spiralized zucchini, bell peppers, and snap peas to the pan and using tongs, toss everything together. Lower the heat to medium.
Pour the sauce all over the ingredients and let sauce thicken for 3-5 minutes. Gently toss everything together in the sauce. Add 2/3 cup of chopped cashews to the skillet and toss again.
Evenly divide into two bowls or plates and top with the remaining 1/3 cup of chopped cashews.