INGREDIENTS
The sauce::
2 tsp
canola oil
1 tbsp
minced fresh ginger
2 cloves
garlic, minced
1/8 tsp
red chili flakes
1/2 cup
low-sodium chicken broth
2 tbsp
lime juice
2 tbsp
orange juice
1 tsp
rice vinegar
2 tbsp
white miso
1 tsp
sesame oil
1 tsp
agave nectar
The stir-fry::
2 tsp
canola oil
3/4 lb
large shrimp, peeled and deveined
1
large zucchini, cut into 1/4-inch thick semi-circles