| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Garden2 |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Angel hair pasta |
| 1 |
T |
Vegetable oil |
| 1 |
t |
Sesame seed oil |
| 1 |
c |
Broccoli florets |
| 3 |
c |
Fresh oyster mushrooms |
| 1 |
lb |
Large shrimp, peeled |
|
|
deveined |
| 5 |
|
Garlic cloves, minced |
| 1 |
T |
Minced ginger |
| 3/4 |
c |
Chicken broth |
| 1/4 |
c |
Cooking sherry |
| 2 |
T |
Oyster sauce |
| 1 |
T |
Cornstarch, mixed with |
| 1 |
T |
Cold water |
| 1/2 |
c |
Cilantro, chopped |
| 1 |
T |
Orange zest |
| 1/4 |
t |
Red pepper flakes |
|
|
Salt, to taste |
INSTRUCTIONS
Heat water in a large pot, adding a dash of salt, if desired. Add
angel hair and cook until al dente. Drain well. Heat oils in a large
skillet over medium-high heat and add broccoli, mushrooms, shrimp,
garlic and ginger. Saute for three to four minutes or until the shrimp
begins to turn pink. Transfer vegetables and shrimp to a bowl or
plate. Add chicken broth, sherry, oyster sauce, and cornstarch mixture
to skillet and cook until thickened, just a few minutes. Meanwhile,
place equal portions of cooked pasta on plates, top with shrimp and
vegetables and pour thickened sauce over both. Top with cilantro,
orange zest and pepper flakes. Serves 6. Comments: To prevent lumps in
the sauce, the cornstarch must be combined with cold water rather than
hot. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode
137 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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