Spicy Shrimp Stir-Fry with Zucchini Noodles

Ingredients

• 2 lb. zucchini noodles
• 1/2 c. low-sodium soy sauce
• 2 tbsp. oyster sauce
• 2 tbsp. sherry or dry white wine
• 1 tbsp. sugar
• 1/4 tsp. red pepper flakes
• 3 tbsp. peanut or vegetable oil
• 1 bunch scallions, whites thinly sliced, greens cut into 2-inch pieces
• 1 1/2 lb. large shrimp, peeled and deveined
• Kosher salt and black pepper, to taste
• 8 oz. baby bell peppers, thinly sliced into rings
• 1 small jalapeño pepper, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp. minced fresh ginger

Method

1. Bring a few cups of water to a boil in a large pot with a steamer basket in place. Add the zucchini noodles to the steamer, cover and cook, stirring halfway through, until tender, about 3 minutes. Remove the steamer basket to the sink and let the noodles drain and dry out a little.3 min timer
2. Whisk the soy sauce, oyster sauce, sherry, sugar and red pepper flakes in a medium bowl. Set aside.
3. Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the scallion greens and stir until charred, 30 to 45 seconds. Remove to a plate.1 min timer
4. Pat the shrimp dry and season with salt and pepper. Add 1 tablespoon peanut oil to the skillet. Add half the shrimp in a single layer and cook, turning once, until opaque and cooked through, 3 to 4 minutes. Remove to the plate with the scallions. Repeat with the remaining shrimp; remove to the plate.4 min timer
5. Let the pan get very hot again. Add the remaining 1 tablespoon peanut oil. Add the bell peppers and jalapeño and cook, stirring, until browned, 2 minutes. Reduce the heat to medium low and stir in the garlic, ginger and scallion whites; cook 1 to 2 more minutes.2 min timer
6. Add the sauce to the skillet and heat through. Remove from the heat and toss in the shrimp and scallion greens. Serve over the zucchini noodles.