This dish is a modification of a recipe from The Moosewood Restaurant Low-Fat Recipes, a cookbook that's been sitting ignored in my pantry. The original recipe called for rice stick noodles but I wanted to continue with my recent theme of using spiralized vegetables. Last week's zucchini noodles pad Thai was such a hit that I decided to experiment by subbing zucchini in again here. I also substituted Maesri curry paste in place of the dried curry powder in the original recipe. I cooked everything in a wok and once again was amazed to watch the vegetables transforming before my eyes. The curry imparted just the right amount of heat and the array of colors were beautiful too. My husband's critique was that it needed a source of protein to give it more oomph. I agree: seasoned tofu and/ or peanuts, along with a dash of cilantro leaves, would add that something extra and round out the meal. All in all I'm glad that I revisited my 20+ year old cookbook! The preparation for the meal was straight forward: chop whatever vegetables you're using (I used bok choy, carrots, mixed bell peppers, a red onion, garlic, and ginger). Start by sauteing the ginger and garlic, add in the carrots and onion, then zucchini, then bok choy and dry spices, followed by the wet marinade. The recipe called for 1 tbs of curry powder, along with a tsp each of cumin, coriander, and turmeric. The dry spices are added about 2/3rds of the way through cooking the veg, and near the end you add 1/4 c. water, tbs. sherry, 3 tbs. soy sauce, and 1 tsp. sugar. I haven't run the nutritional data, but the only calories to speak of would come from the 1 tablespoon of oil used for cooking. That's not a typo- one tablespoon. There were easily 6-8 servings, so I'd estimate this dish had around 100 calories and maybe 2 grams of fat.
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