Have all ingredients prepped and ready to rock and roll, this one moves fast
1 lb. med shrimp ( cleaned, deveined, tails removed, and patted dry)
3 med zucchini (sliced once lenthwise then in 1/2 inch crosswise on angle)
1/2 red pepper ( sliced into matchsticks)
4 green onions ( sliced into 1 inch on angle)
3 cloves garlic finely grated
2 tablespoons grated fresh ginger
3/4 cup chicken broth
1 teaspoon fish sauce
Rooster sauce ( Siracha, Thai hot sauce) to taste, be careful this %&#* is hot!
1 or 2 tablespoons cornstarch mixed with 1/4 cup water
2 tablespoons canola oil
Rice of choice when serving, also excellent over noodles or cous-cous

In a large pan or wok heat oil, in a bowl mix broth, ginger, garlic, fish sauce, hot sauce, set aside.
Add zucchini and pepper to pan, stirring often for 2 minutes,add shrimp and onion stirring for about a minute. Add chicken broth mixture, cooking about 2 more minutes, add cornstarch, turn off heat, but leave on burner about 1 more min. stirring.
© Jennifer Green Alger 2009