| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Garden2 |
6 |
servings |
INGREDIENTS
| 10 |
oz |
Angel hair pasta |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Sesame seed oil |
| 1 |
c |
Broccoli florets |
| 3 |
c |
Fresh oyster mushrooms |
| 1 |
lb |
Large shrimp; peeled, deveined |
| 5 |
|
Garlic cloves; minced |
| 1 |
tb |
Minced ginger |
| 3/4 |
c |
Chicken broth |
| 1/4 |
c |
Cooking sherry |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Cornstarch; mixed with |
| 1 |
tb |
Cold water |
| 1/2 |
c |
Cilantro; chopped |
| 1 |
tb |
Orange zest |
| 1/4 |
ts |
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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