Asian Zucchini Noodle Stir-Fry with Shrimp Recipe

INGREDIENTS

half of cup fowl or vegetable broth
1/4 cup hoisin sauce
1 Tablespoon low sodium soy sauce
2 teaspoons cornstarch
3 Tablespoons olive oil, divided
1 Tablespoon minced garlic
1 teaspoon minced fresh ginger

1 pound jumbo shrimp, shelled and deveined

1 medium bell pepper, sliced
half cup shredded carrots
2/3 cup sliced crimson onions
1 cup sugar snap peas
2 medium zucchini, reduce into noodles (See Kelly’s Note)

 Toasted sesame seeds, for garnish

INSTRUCTIONS

In a small bowl, whisk collectively the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture apart.

Place a big sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and warmth it for 1 minute. Add the garlic and ginger and prepare dinner for two minutes, stirring continuously.

Add the shrimp to the pan and cook dinner, stirring as wanted, until the shrimp are cooked all through and crimson on all sides, approximately 3 minutes. Season the shrimp with salt and pepper after which transfer them to a bowl, leaving any liquid within the pan.

Increase the heat to medium. Add the final 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, crimson onions and snow peas and prepare dinner, stirring constantly, for 3 to four mins till the vegetables are crisp but gentle. Add the organized sauce and prepare dinner, stirring continuously, for two mins until the sauce thickens barely. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.

Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve at once.

Kelly’s Note:


You could make zucchini noodles the use of an expansion of gadgets, such as a mandoline (pictured in recipe), a spiralizer or a vegetable peeler.
Source : https://www.justataste.com/asian-zucchini-noodle-stirfry-shrimp-recipe/

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