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Categories:
chicken broth soy sauce soy sauce sesame oil sugar black pepper olive oil broccoli carrots red bell pepper shrimp garlic ginger rice vinegar cornstarch
Viewed: 24 - Published at: a year agoIngredients
- 1/2 pound Multigrain Spaghetti
- 1 1/2 cups Chicken Broth
- 2 tablespoons Soy Sauce
- 2 teaspoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Sugar
- 1/2 teaspoons Black Pepper
- 2 teaspoons Olive Oil
- 2 cups Broccoli Florets (small)
- 3/4 cup Carrots (sliced thinly)
- 3/4 cup Red Bell Pepper (thinly sliced)
- 1 pound Shrimp (extra large, peeled and deveined)
- 1 tablespoon Garlic (minced)
- 1 teaspoon Ginger (peeled, grated)
- 1 tablespoon Rice Vinegar
- 1 teaspoon Cornstarch
Method
- 1. Cook Pasta, remove from heat 2 minutes earlier than recommended. Drain.
- 2. Combine chicken broth, soy sauce, cornstarch, sesame oil, sugar, and pepper. Stir well.
- 3. Heat a large skillet or wok over high heat. Add oil to pan, swirl to coat. Add broccoli, carrot, and red bell pepper, saute 5 minutes or until vegetables soften. Add 1/4 broth mix and saute 2 minutes. Add shrimp. garlic, ginger, and 1/4 cup of broth mix, saute 3 minutes or until shrimp are almost done. Add pasta and remaining broth. Cook over medium heat, stirring constantly. Remove from heat, stir in vinegar and serve.
