Makes:
4 servings
Utensil:
7 Qt./6.6 L Wok with Cover
small mixing bowl
medium mixing bowl
Ingredients
Recipe Description:
Everyone loves pasta and this low-calorie main dish adds the unusual twist of shrimp and broccoli to bring extra nutrition to your table. Tasty and easy.
1 1⁄2
pounds
shrimp, medium, peeled and deveined
(680
g)
2
tablespoons
green chili peppers, finely chopped
(30
g)
2
tablespoons
dry sherry
(30
mL)
1 1⁄2
teaspoons
paprika
(8
g)
1⁄2
teaspoon
red pepper flakes
(2.5
mL)
4
cloves
garlic, minced
1⁄3
cup
water
(80
mL)
1⁄4
cup
chili sauce
(60
mL)
2
teaspoons
cornstarch
(5
g)
2
teaspoons
sugar
(8
g)
1⁄2
teaspoon
salt
(3
g)
3
cups
broccoli florets
(215
g)
8
ounces, about 4 cups
cooked vermicelli or soba
(230
g)
Directions:
- Combine the first 6 ingredients, through garlic, in a medium bowl. Cover and chill for at least 1 hour.
- Combine water, chili sauce, cornstarch, sugar and salt in a small bowl and set aside.
- Preheat wok over medium heat. When several drops of water sprinkled on pan skitter and dissipate add broccoli and stir-fry until tender-crisp, approximately 4 minutes.
- Add shrimp mixture and continue to stir-fry until shrimp is cooked, approximately 3 minutes and shrimp is pink.
- Add cornstarch mixture and stir until sauce thickens, approximately 2 minutes. Serve hot over pasta.
Tips:
- You can substitute rice for noodles.
- You can purchase shrimp already peeled and deveined.
Directions
Tips
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