Ingredients
Large shrimp, peeled and deveined 1 pound
Zucchini 2 medium
Fresh garlic 3 cloves, minced
Fresh ginger 1-inch piece, grated
Soy sauce 2 tablespoons
Oyster sauce alternative (e.g., hoisin or vegetarian oyster sauce) 1 tablespoon
Honey 1 teaspoon
Cornstarch 1 teaspoon (mixed with 1 tbsp water)
Vegetable oil 2 tablespoons
Instructions
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat
Cook shrimp in a single layer until pink and opaque (2-3 minutes per side)
Push shrimp to the side and sauté zucchini slices in remaining oil until tender-crisp (2-3 minutes)
Add garlic and ginger; cook for 30 seconds
Combine soy sauce, oyster sauce alternative, honey, and cornstarch slurry in a bowl
Pour sauce over shrimp and zucchini; toss to coat and thicken (1-2 minutes)
Notes
Use high heat for optimal caramelization
Substitute shrimp with firm tofu or scallops for dietary needs
Adjust sweet/savory balance by varying honey/soy sauce ratio
Serve with cooked rice or noodles if desired
- Prep Time: 10
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Stir Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 1800mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg