Ingredients
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2 lbs medium shrimp, peeled and deveined
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1/2 cup soy sauce
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8 teaspoons cornstarch
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1/2 tablespoon grated fresh ginger
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6 cloves garlic, minced
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4 teaspoons sesame oil, divided
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12 ounces snow peas
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2 cups shredded carrots
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1 head bok choy, sliced
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1 (15 ounce) can chicken broth
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7 scallions, sliced
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12 ounces fettuccine, cooked and drained
Instructions
- Combine first 5 ingredients and set aside for 10 minutes.
- In skillet or wok, heat 1 tsp oil over high heat.
- Drain shrimp, reserving soy mixture.
- Cook shrimp until pink, 2-3 minutes.
- Remove from skillet.
- Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
- Add to shrimp.
- Cook cabbage in skillet with remaining oil 1 minute.
- Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
- Cook until thickened, 1 minute.
- Remove from heat and mix in scallion and fettucini.