Ingredients Jump to Instructions ↓

  1. 4 ounces uncooked whole wheat angel hair pasta

  2. 1-1/2 teaspoons cornstarch

  3. 1/3 cup water

  4. 1-1/2 teaspoons soy sauce

  5. 1-1/2 teaspoons honey

  6. 1-1/2 teaspoons peanut or canola oil, divided

  7. 1/2 teaspoon sesame oil

  8. 1/2 pound uncooked large shrimp, peeled and deveined

  9. 1/2 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths

  10. 1-1/2 teaspoons minced fresh gingerroot

  11. 1 garlic clove, minced

  12. 1/8 teaspoon crushed red pepper flakes

  13. 1-1/2 teaspoons sesame seeds

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside. In a large skillet or wok, stir-fry shrimp in 1/2 teaspoon peanut oil and the sesame oil until shrimp turn pink. Remove and keep warm. Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture. Yield: 2 servings.


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