Directions:
- Using a vegetable peeler, peel ribbons of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
- Heat vegetable oil and sesame oil in a large pan.
- Add carrots and saute for a minute or two.
- Add zucchini and squash and continue to saute until they start to soften.
- Add soy sauce and continue to saute until veggies are desired tenderness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.77 Kcal (246 kJ) | ||
| Calories from fat | 40.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Sodium | 139.94mg | 6% | |
| Potassium | 158.85mg | 3% | |
| Total Carbs | 4.35g | 1% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 111.95 Kcal (469 kJ) | ||
| Calories from fat | 77.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 7% | |
|---|---|---|---|
| Sodium | 266.55mg | 6% | |
| Potassium | 302.58mg | 3% | |
| Total Carbs | 8.28g | 1% | |
| Sugars | 3.95g | 8% | |
| Dietary Fiber | 2.46g | 5% | |
| Protein | 1.5g | 2% | |
| Vitamin C | 8.1mg | 7% | |
| Vitamin A | 0.8mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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