"After I got married, my Korean mother-in-law taught me to make some traditional Korean recipes so my husband wouldn't pine away for her delicious cooking. This recipe is one of my favorites because it's easy and quick. Serve it with steamed white rice." -Elan Perry, Marietta, GA
2 teaspoons dark sesame oil
1/4 pound medium shrimp, peeled and coarsely chopped
Heat oil in a large saucepan over medium heat. Add shrimp; sauté 2 minutes. Add salt, red pepper, black pepper, and garlic; sauté 1 minute. Add broth and tofu, stirring to crumble tofu. Cover, reduce heat, and simmer 10 minutes. Stir in zucchini, onions, and egg; cook 5 minutes.
My husband is doing a slow carb diet and this, in addition to being tasty, filled the requirements! I cut back on the spice because we wanted to share this with our toddler, and I added a dash of fish sauce and soy sauce, used zucchini & carrot, and it was delicious! Have added to our recipe rotation.
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