Ingredients
4
4 servings
- •1 (8 ounce) package angel hair pasta
- •1 teaspoon sesame oil
- •¾ cup water
- •¼ cup soy sauce
- •2 tablespoons cornstarch
- •1 tablespoon oyster sauce
- •½ teaspoon ground ginger
- •1 tablespoon vegetable oil
- •1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
- •1 tablespoon vegetable oil
- •¾ cup sliced green bell pepper
- •¾ cup chopped celery
- •¾ cup broccoli florets
- •¾ cup snap peas
- •½ cup onion slices
- •½ cup shredded cabbage
- •1 clove garlic, minced
Instructions
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.
- Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.
- Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.
Nutritional Facts
Per 4 servings
- Calories: 378
- Carbohydrate: 43g
- Fat: 11g
- Fiber: 5g
- Protein: 27g
- Sugar: 5g
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