Fish with Sautéed Zucchini and Yellow Squash

For the first time during the 10 days in 1984 when my family arrived in a Thailand camp before we could come to the United States, we were served zucchini soup or stir-fried cucumber with shrimp and eggs, but mostly eggs. Those ten days are happy memories for me because we left the Vietnamese communist-controlled country to join with my father again after almost 10 years after the fall of Saigon in 1975. Today, those flashback memories serve me to create this recipe that mirrors the stir-fried cucumber with shrimp and eggs. It is an easy and healthy recipe for a lazy weekend.

Ingredients:

2 tilapia fillets, cubed

2 garlic cloves, minced

1/2 cup white onion, sliced

2 tbs oil

3 cups total of zucchini, yellow squash, and mushrooms, sliced

Stir-fried sauce ingredients:

1/4 cup chicken broth

1 tbs fish sauce

1 tbs soy sauce

1/2 tsp salt

1 tsp sugar or honey

1/4 tsp black pepper

Directions:

Heat oil in wok. Stir in garlic and onions until fragrant.

Add fish and cook for 1 minute, then stir in the vegetables.

Add stir-fried sauce ingredients and bring to boil. Stir and cook for 2 minutes (adjust the seasoning to your liking) and serve with cooked rice.