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Ingredients
- Stir Fry Sauce:
- 1/2 cup low sodium chicken or vegetable broth
- 1/4 cup hoisin sauce
- 1/4 cup low sodium soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar or honey
- 2 teaspoons Asian chili paste
- 1/2 teaspoon ground ginger
- Rest of Dish:
- 3 Tablespoons olive divided
- 6 cloves garlic minced
- 1 red onion,sliced
- 2 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 1 pound shrimp, shelled and deveined
- 2 medium-large zucchinis, spiralized
- peanuts or cashews for garnish
Details
Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from twosisterskitchen.com
Preparation
Step 1
Stir Fry Sauce: In a small mixing bowl or glass measuring cup, whisk together all the ingredients for the sauce and set aside.
Heat a wok or large skillet over medium-high heat, add two tablespoons, of the olive oil. Add in the sliced onion and cook for 2 minutes. Add in the garlic and stir for 30 seconds. Stir in the red peppers, sliced carrots, and sugar snap peas. Cook for 4-5 minutes you do not want the veggies to get soggy, you want them to still be pretty crisp. Remove from pan and transfer to a large plate or bowl.
Add the remaining tablespoon of olive oil and add the shrimp. Cook for 1-2 minutes. Once they are almost done add the sauce and bring to a simmer. Once the sauce is at a simmer add in the zucchini noodles and cook for another 1-2 minutes. Then add back in the cooked veggies and cook until everything is warm again. Serve immediately, and top with cashews or peanuts.
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