Squash With Oyster Sauce
- Total Time
- 20 minutes
- Rating
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Ingredients
- 1½pounds silk squash or zucchini
- 2tablespoons peanut oil
- 2tablespoons finely chopped shallots
- 2garlic cloves, sliced
- 3tablespoons oyster sauce
- ½cup chicken stock
Nutritional analysis per serving (4 servings)
151 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 417 milligrams sodium
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