RECIPE OF THE WEEK: Sept 26

Asian Zucchini Noodle Stir-Fry with Shrimp

Ingredients:

1/2 cup chicken or vegetable broth, low sodium
1 zucchini, large (made into zucchini noodles)
1.5 tbsp. Bragg’s  Liquid Aminos
2 tbsp.  olive oil, divided (phase 2)
1 tsp. sesame seed oil (phase 2)
2 tbsp. powdered peanut butter (phase 2)
1 tsp. stevia clear (liquid)
2 tsp.  White vinegar
1/8 teaspoon Garlic powder
1 tsp. Frank’s red hot sauce
1/8 tsp. Pepper
1 tbsp.  minced garlic
1 tsp. minced fresh ginger
1 pound jumbo shrimp, shelled and deveined
1 medium bell pepper, sliced (yellow or green)
2/3 cup red onion
Phase 3: ½ cup shredded carrots 2/3 cup and 2/3 cup snap peas

Directions:
In a small bowl, whisk together the vegetable broth, hot sauce, Bragg’s liquid aminos, stevia, white vinegar, powdered peanut butter (phase 2) and sesame oil (phase 2). Set the mixture aside.

Place a large sauté pan or wok over medium-low heat. Add 1 tablespoons olive oil (phase 2) to the pan and heat for 1 minute. Add the garlic and ginger and cook for 1-2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with pepper and garlic powder and set aside in a bowl for later.
Increase the heat to medium. Add the remaining 1 tbsp. of olive oil to the pan, then add the bell pepper, carrots (phase 3), red onions and snap peas (phase 3) and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce from step 1 and cook, stirring constantly, for 2 minutes until the sauce thickens slightly.
Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.