Adapted from manilaspoon.com
Tablespoons, Vegetable Oil
Garlic cloves, crushed*
medium to large Zucchini, halved then sliced into half-inch chunks
Tablespoon, dark Soy sauce or to taste*
Freshly ground black pepper, to taste
lb raw jumbo Shrimps, peeled and deveined
Salt, to taste
Sweet Chili Sauce, 3-5 Tablespoons diluted with about 3-7 tablespoons of water, or to taste*
A few drops of Sesame oil.
You may add some chopped onions for some extra aroma and flavor, too.
Get a gluten-free soy-sauce and sweet chili sauce if on a gluten-free diet.
Adjust the heat/spice level to your liking. Just taste it before adding it and then determine how spicy you want it to be.
Heat up a wok or a large frying pan to high heat. Swirl in the vegetable oil. Add the garlic and cook very briefly just until aromatic, a few seconds only. Add the zucchini slices and drizzle the soy sauce on top. Stir-fry for a couple of minutes or until tender. Season with a little ground pepper, to taste. Push the zucchini to the side of the wok/frying pan. If the pan/wok is quite dry at this point, add a little more oil. Place the shrimp in one layer. Let it cook for 1 minute without stirring. Season with a little salt (just a pinch). After 1 minute, stir-fry with the zucchini until it has turned fully opaque, about 1 more minute. Quickly, stir in the sweet chili sauce and coat the zucchini and shrimp. Add a few drops of sesame oil to the mix. Serve immediately with some freshly cooked rice.