Ingredients
1 teaspoon cornstarch1/2 cup cold water2 tablespoons reduced-sodium soy sauce1 medium onion, halved and sliced1/2 medium sweet red pepper, cut into strips1/2 medium zucchini, sliced1/2 medium yellow summer squash, sliced1 tablespoon canola oil3/4 pound uncooked medium shrimp, peeled and deveined1/2 teaspoon dried tarragon1/4 teaspoon grated lemon zest1/8 to 1/4 teaspoon crushed red pepper flakesHot cooked rice, optional
Preparation
In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
