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Categories:
chicken broth soy sauce cornstarch brown sugar red pepper yellow squash coconut oil red onion ginger clove garlic sugar snap peas jumbo shrimp
Viewed: 65 - Published at: a year agoIngredients
- 1 cup low-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon packed brown sugar
- 1/4 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
Method
- 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.
