Silk Squash With Oyster Sauce

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 Information

  • Nutritional analysis per serving (4 servings)

    151 calories; 7 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 2 grams protein; 0 milligrams cholesterol; 417 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings as part of a Chinese meal, 2 as a single dish

Preparation

1. Peel the silk squash; leave zucchini unpeeled. Cut the squash in half lengthwise and into two-inch pieces.
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.