Ingredients
Scale
- 2lbs raw medium shrimp (peeled and deveined, with tails removed)
- A ½ cup of soy sauce
- 8 teaspoons cornstarch
- ½ tablespoon fresh ginger (grated)
- 6 garlic cloves (minced)
- 4 teaspoons sesame oil (divided)
- 2 cups carrots (shredded)
- 2 cups cabbage (sliced thin)
- 1 (15 ounces) can chicken broth
- 7 green onions (sliced)
- 12 ounces linguini (cooked and drained)
Instructions
- In a large bowl combine shrimp, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes. Heat 1 teaspoon of sesame oil in a wok over high heat.
- Remove shrimp with a slotted spoon reserving marinade. Add to the wok and stir fry until the shrimp are pink (2-3 minutes). Remove from the wok and set aside.
- Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the wok. Add the remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute. Add chicken broth and the reserved marinade to the wok.
- Add the cooked shrimp and vegetables to the wok. Cook until the sauce has thickened (about 1 minute).
- Mix the shrimp and sauce mixture with the cooked linguini and mix in green onions.
(Makes 6 Servings)