Posted by: SV | February 27, 2011

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.




  1. […] the most popular use of it. There is a terrific recipe here. Stir-fry also seems popular. Here is a link to a beautiful one.  But I am not much of a soup-maker and … I decided to split, stuff and roast it. My favorite […]

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