This week Good Food Good Friends is using zucchini. Zucchini is one veggie that is available year round here in the deep south. We grew some this summer in the garden but they didn’t do well because it was so HOT!!! Luckily can find it in all the stores. And this week I was fortunate enough to get two nice sized zucchini in my Misfits Market box. They were just the right size for spirilizing.

I knew immediately how I was going to use the zucchini – PHO GA!

For those of you who aren’t familiar with PHO (pronounced phu) it is an Vietnamese broth soup with beef (PHO TAI) and sometimes chicken and lots of veggies and spices. It is comforting and warming on a cold day.

Ingredients

1/2 large onion, diced

1 bunch green onions white and green chopped and separated.

4 cloves garlic, finely diced

1/2 cup bean sprouts

2 Tbl fresh ginger, sliced thin

1 cup (or more) fresh mushrooms, sliced thin

1.5 baby bok choy

2 Tbl soy sauce ( I used Tamari for KETO)

1 chicken breast, cooked an shredded

2 tsp 5 spice (or to taste)

8 cups chicken broth

2 Tbl fish sauce (I added a little more)

2 tbl sesame oil

1 large zucchini, spiralized (or if not KETO use about 6 oz rice noodles) or if on KETO you could also use the yakatori noodles.

Add oil to hot Instapot (if you don’t have one a medium stockpot will do). When oil is hot add in the diced onions and sautee until onions are translucent (about 4-5 minutes on medium heat).

Add the white of the green onions, minced garlic, and ginger. Cook, stirring periodically until the ginger and garlic is aromatic.

Add in the chicken stock and bring to a simmer. Add the soy sauce(or Tamarin) and 5 spice. Cover and simmer about 10 minutes.

Add the sliced ‘shrooms and bok choy to the pot. Cook for 5-8 minutes until bok choy is tender. If using the rice noodles or yakatori add them now.

Add in the cooked shredded chicken and simmer to give all the ingredients time to enjoy each other.

Place raw zucchini spirals in the bowls and cover with the broth. The hot broth will cook the zucchini until it is just tender.

Garnish with green onion tops.

Recipe makes 4 nice servings.

NOTES:

I used a mixture of cremini and mixed mushrooms which came in the Misfits Market Box. You can use any you choose.

This recipe is completely KETO friendly if you don’t use the rice noodles.

This is my own recipe. Mostly because I had to use what I had in my pantry as far as spices went. It is definitely a keeper.

Want more Zucchini recipes? Visit the other Good Friends:

Nancy

Ulrike

Donna

Peggy

Kayte

Ellen

Two weeks from now (November 6) we are using Pumpkin in our recipes.

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