We had some shrimp in the freezer and it was time to use it so I picked out this recipe for dinner tonight. It was relatively easy to make and that made it ideal for a weeknight when Paula had to go to work. I found the recipe, Shrimp Lo Mein, in the May 2016 Cooking Light magazine.
Cook 1/2 pound (or more) of multi-grain spaghetti according to the package directions, omitting any salt and fat, and removing from the heat 2 minutes earlier than recommended for al dente texture. Drain the spaghetti and set aside.
Combine 1 /12 cups of chicken stock, 2 tablespoons plus 2 teaspoons of soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of dark sesame oil, 1/2 teaspoon of sugar, and 1/2 teaspoon of black pepper. Stir well.
Heat a large skillet or wok over high heat. Add 2 teaspoons of canola oil to the pan. Swirl to coat. Add 2 cups of small broccoli florets, 3/4 cup of thinly-sliced carrots, and 3/4 cup of thinly sliced red bell pepper. Sauté 5 minutes or until vegetables soften. Add 1/4 cup stock mixture and sauté 2 minutes. Add 1 pound of peeled shrimp, 1 tablespoon of minced garlic, 1 teaspoon of grated fresh ginger, and 1/4 cup stock mixture. Sauté 3 minutes or until shrimp are almost done. Add the pasta and remaining stock mixture. Cook over medium heat for about 1 minute, stirring constantly. Remove from heat and stir in 1 tablespoon of rice vinegar.