1tablespoonGranulated artificial sweetenerwe used Splenda
2largeEggs
2tablespoonsPeanut oil
2teaspoonsChopped garlic
14 ouncesZucchinispiralized or julienned into thin strips
5ouncesBean sprouts
4Scallionschopped
2tablespoonsFresh Cilantrofinely chopped
4teaspoonsChopped peanuts
Instructions
In a small saucepan, combine rice vinegar, fish sauce, lime juice, and artificial sweetener and bring to a boil over medium high heat.
In a small bowl beat eggs. Pour egg over boiling sauce stirring the whole time. Allow the eggs to cook until just done. Remove from heat and set aside.
In skillet over medium high heat saute the peanut oil and garlic for 1 minute. Stir in scallions.
Add the zucchini and scallions continuing to cook for 1 minute.
Pour the sauce over the zucchini and add the bean sprouts. Saute for 2 minutes then remove from the heat.
Garnish with the cilantro and peanuts. Serve immediately.