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–+ servings

Vietnamese Opo Squash and Shrimp Stir Fry

By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4

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