Description
This is a quick and easy stir-fry with sugar snap peas. And it’s delicious! Squash “zoodles” take the place of rice or noodles for a healthier alternative, but you can skip the squash and serve it with Asian noodles or rice as well.
Ingredients
- 1 cup low-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon packed brown sugar
- ΒΌ teaspoon red pepper flakes, or to taste
- 1 large yellow squash, ends trimmed
- 2 teaspoons coconut oil
- 1 small red onion, thinly sliced
- 2 teaspoons freshly grated ginger
- 1 clove garlic, minced
- 4 cups sugar snap peas, strings removed
- 1 pound jumbo shrimp, peeled and deveined
Instructions
- Mix chicken broth
- soy sauce
- cornstarch
- brown sugar
- and red pepper flakes in a small bowl and set aside.
- Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin ‘spaghetti’ strands.
- Heat coconut oil in a wok over medium-high heat. Add onion
- ginger
- and garlic; cook until fragrant
- about 1 minute. Add squash strands
- sugar snap peas
- and shrimp. Stir-fry until shrimp are pink and opaque
- 3 to 5 minutes.
- Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened
- 3 to 5 minutes. Serve immediately.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 4