| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian2 |
2 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Fettuccine, fresh |
| 2 |
t |
Fresh ginger root, finely |
|
|
chopped |
| 2 |
|
Green onions, finely chopped |
| 2 |
T |
Pecan pieces, finely chopped |
| 1 |
t |
Peanut oil |
| 12 |
|
Shrimp, cooked tails |
|
|
removed |
| 1 |
t |
Chili sauce |
| 1 |
t |
Soy sauce |
| 1 |
t |
Crushed garlic |
| 1 |
t |
Dark sesame oil |
INSTRUCTIONS
Bring a medium pan of water to a boil, allowing 5 to 10 minutes for
this before you begin the recipe. Put the ginger, green onion and
pecans in a food processor and chop. In a bowl, combine the chili
sauce (e.g., Heinz), soy sauce, garlic and sesame oil. Clean shrimp
and remove tails. When the water is boiling, add the fettucini and
simmer 2 to 3 minutes until tender but still chewy. Meanwhile, heat
wok and oil with the peanut oil (or canola oil). Add the processed
ingredients; add the shrimp. Drain the pasta. Add to the wok. Toss
with the chili sauce ingredients. Serve at once. 'Oh, was that good!'
Very fast meal. Boiling the water took the longest. (served with mixed
green salad, jicama chips and raspberry vinaigrette. Chef du Jour,
TVFoodNet, April 96 Per serving: 86 Calories (kcal); 5g Total Fat;
(54% calories from fat); 8g Protein; 2g Carbohydrate; 55mg
Cholesterol; 228mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by:
Ann Willan, LA via London Converted by MM_Buster v2.0n.
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