Zucchini & Shrimp Stir Fry with Tofu & Snow Peas

YUMM-O! I got this recipe out of one of my favorite cooking mags, Clean Eating. I had skimmed over this a couple months ago, and my friend Katie reminded me about it. I followed the recipe pretty close. She sauteed the veggies in a wasabi oil, which I think would have been fab. I just added a little red pepper flakes and Sriracha sauce for a little kick of heat. I also served this over barley, which is a nice change to rice!

1/2 cup barley, rinsed

1 cup low sodium veggie broth

2 T. peanut oil

1 large onion, sliced

3 scallions, chopped

1 lb frozen shrimp, peeled and deveined

2 T. low-sodium soy sauce

1 large zucchini, cut into matchsticks

1 large red pepper, sliced

8 oz. extra firm tofu, cut into 1 inch cubes

2 cups fresh sugar snap peas

1. In a medium saucepan, bring 1 cup water to a boil. Add barley. Stir in vegetable broth. Reduce heat to a simmer and cook for about 30 minutes or until barley is tender. Remove from heat. Drain. Set aside and cool.
2. Meanwhile, heat a wok or deep frying pan over medium heat until a drop of water sizzles. Add oil swish around pan and quickly add onion, scallions, shrimp, and soy sauce. Stir gently. Add zucchini, pepper and tofu and continue to stir. Add peas and stir until tender.
3. Carefully plate shrimp stir fry over barley. Serve piping hot.

ENJOY!!!