| 1. |
Mix chicken broth, cornstarch, soy sauce, red pepper flakes and brown sugar. Set aside. |
| 2. |
Peel shrimp. Press garlic. Grate ginger. Thinly slice red onion. Cut ends of squash off. Cut in half lengthwise and remove seeds. Julienne squash into "spaghetti" threads. |
| 3. |
Heat coconut oil in wok. Add garlic, ginger and onion. Cook until ginger and garlic are fragrant. |
| 4. |
Add sugar snap peas, squash threads and shrimp. Stir fry until shrimp is pink and opaque. |
| 5. |
Stir sauce ingredients and pour into wok. Mix thoroughly, lower heat and simmer until thickened. Serve immediately. |
