500gramsZucchini noodles or 5 medium zucchinisee note 2
1largeshallot, thinly sliced
100gramsgreen beans, sliced to 3” long
1largecarrot, julienne to 3” long
100gramscabbage, shredded
100gramssnow peas, tips cut off and side strings removed
1smallred bell pepper, sliced
Salt to taste
chopped green onions and coriander for garnish
lime
Instructions
Heat 3 tablespoons of oil in a wok or large skillet over medium-high heat. Sauté garlic until fragrant. Add shrimp, soy sauce, pepper, and brown sugar. Cook for 3-4 minutes over high heat. Turn off the heat and transfer the shrimp in a bowl and keep aside.
Using the same wok or skillet, add the remaining oil and sauté the shallots for a minute over medium heat. Turn the heat to high, add the cabbage and green beans, stirring for 2 minutes. Add the snow peas, carrots, and chicken stock, stir it for a few minutes, add the red bell pepper and continue cooking as you combine all the vegetables for another minute or according to your liking.
Turn off the heat, add the cooked shrimp and zucchini noodles. Combine thoroughly season with more pepper and salt if needed. Serve immediately top with chopped green onions and or cilantro and finish with a nice squeeze of lime.
Notes
Note 1: When using chicken or pork instead of shrimp, cut the meat (you need a pound) into bite sizes, sauté for a few minutes or until it starts to brown and sizzles over medium heat. Add the garlic, cook for a minute. Add soy sauce, pepper and sugar and let it boil for a 1 minute in high heat. Proceed to step 2.Note2: If you can’t find already spiralized Zucchini and you don’t have spiralizer like me, mandoline or julienne peeler, carefully carve the strips with your knife from the zucchini and stop when you reach the core. This way, it will look more rustic and have a thicker bite.