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Ingredients
1 ½ pounds silk squash or zucchini
2 tablespoons peanut oil
2 tablespoons finely chopped shallots
2 garlic cloves, sliced
3 tablespoons oyster sauce
½ cup chicken stock
Nutritional analysis per serving (4 servings)
22 grams carbs; 1 milligram cholesterol; 151 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 417 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the silk squash; leave zucchini unpeeled. Cut the squash in half lengthwise and into two-inch pieces.
- Step 2
Heat a wok or large skillet until it is hot and add the oil. Add the shallots, garlic and squash and stir-fry two minutes. Add the oyster sauce and chicken stock and simmer uncovered until tender, about 5 to 10 minutes. Serve at once.
Private Notes