I am ON the Zoodles (zucchini noodles) bandwagon. All those high carb pasta dishes I've been shunning for years are now not only accessible, but even more delicious than I remember! Mostly because there is no gummy, funky pasta - and they cook quickly with no giant cauldrons of boiling water!
2-3 post-op portions
Ingredients
1 large garlic clove
1 Tbsp vegetable or peanut oil
1 large (or 2 small) zucchini cut into thick spaghetti shaped zoodles
3 oz carrots - cut in matchsticks
1/2 cup shelled edamame
2 tsp sesame oil
2 Tbsp soy sauce (I recommend low-sodium)
1/2 Tbsp hot sauce (optional)
8 - 10 large shrimp - shelled and deveined
1 large (or 2 small) zucchini cut into thick spaghetti shaped zoodles
3 oz carrots - cut in matchsticks
1/2 cup shelled edamame
2 tsp sesame oil
2 Tbsp soy sauce (I recommend low-sodium)
1/2 Tbsp hot sauce (optional)
8 - 10 large shrimp - shelled and deveined
2 Tbsp chopped scallions
1 tsp corn starch (optional)
1 tsp whole sesame seeds (optional)
Instructions
Set your wok over medium-high heat and allow it to get very hot.
1 tsp corn starch (optional)
1 tsp whole sesame seeds (optional)
Instructions
Set your wok over medium-high heat and allow it to get very hot.
Splash in oil and swirl to coat
Old Chinese saying: "Hot wok, cold oil, food won't stick!"
Add zoodles, carrots and edamame, along with sesame oil, soy sauce, shrimp and hot sauce (if using).
Stir corn starch into a few tsp cold water to dissolve and pour over mixture. (this step is optional, but I like the sauce to cling to everything.)
Toss with tongs for approximately two minutes until heated through.
Garnish with scallions and/or sesame seeds.
Add garlic clove and cook until garlic flavors the oil and is browned on all sides. Remove. DO NOT BURN.
Add zoodles, carrots and edamame, along with sesame oil, soy sauce, shrimp and hot sauce (if using).
Stir corn starch into a few tsp cold water to dissolve and pour over mixture. (this step is optional, but I like the sauce to cling to everything.)
Toss with tongs for approximately two minutes until heated through.
Garnish with scallions and/or sesame seeds.
Cook's Notes:
- Of course, you are not limited to shrimp. You can easily substitute (or add) lobster (for you rich and famous folk) or leftover shredded pork - or beef - and/or chicken - use them ALL for "House Lo Mein".
- Add broccoli florets or snow peas - or frozen green peas to green it up even more.
- Color variations: 1 small green zucchini and 1 small yellow squash
- I like some thin sliced onion petals in mine too!
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