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Vietnamese Opo Squash and Shrimp Stir Fry
Ingredients
Marinade:
- 1 lb shrimp, peeled
- 1 Tbsp mushroom powder
- green onions, white part only, chopped, save green part for garnish
- ¼ tsp kosher salt
- pinch black pepper
Ingredients:
- 2 Tbsp shallots, chopped
- 2 garlic cloves, chopped
- 6 cups opo squash, equivalent to one medium squash, seeds removed, cut into one inch pieces
- 2 Tbsp fish sauce
- ⅓ cup water
Garnish:
- cilantro, chopped
- green onions, chopped
Instructions
- Marinate shrimp with marinade ingredients and set aside.
- In a wok, on medium high heat, add oil, shallots and cloves. Stir fry for 30 seconds.
- Add shrimp and let it cook untouched for 2 minutes.
- Add opo squash, then fish sauce and mix together.
- Add water, toss and cook for an additional 3 minutes.
- Turn off heat and cover with lid for 5 minutes.
- Remove lid and garnish with chopped cilantro and green onions.
- Serve with steamed rice and enjoy!
Nutrition
Serving: 1portion | Calories: 197kcal | Carbohydrates: 26g | Protein: 25g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 291mg | Potassium: 1061mg | Fiber: 4g | Sugar: 5g | Vitamin A: 22323IU | Vitamin C: 45mg | Calcium: 179mg | Iron: 2mg
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