Squash and Shrimp Stir-Fry

 

Squash and Shrimp Stir-Fry, originally uploaded by simpleviet.

In this recipe, I’ve used a squash that is called bi bau in Vietnamese – found mostly at Asian markets.  Bi bau is a long squash that is apple green rind with a white flesh.   The rind can be tough so best to peel the squach with a potato peeler.  You can easily substitute with zucchini but reduce the cooking time by a few minutes. 

Squash and Shrimp Stir-Fry
(Serves 4-6)

• 5 tbsp olive oil
• 4 chopped cloves of garlic
• 1 lb of shrimp, peeled
• ½ tsp salt
• black pepper to taste
• 1.5-2lb squash cut into bite size pieces
• ¼ cup water
• 5 tbsp fish sauce
• 2 tsp chopped chives/green onions

1.      Heat 2 tsp oil in a large skillet over medium-high heat and stir in garlic.  Be sure you have a lid for the skillet.

2.      Add peeled shrimp, salt and pepper.  Stir-fry for 3-4 minutes until shrimp is half –way cooked.  Remove and set shrimp aside in a bowl.

3.      Add 3 tsp of oil to skillet then the sliced squash and stir-fry for 5 minutes.

4.      Add water to pan and cover with lid, cook over medium heat for 8-10 minutes or until squash is slightly translucent.

5.      Add the stir-fried shrimp, fish sauce and green onions.  Stir-fry until shrimp is fully cooked.

 

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