Friday, August 22, 2008

Shanghai Pasta

For those who don't know- and those who do ;-) - I LOVE LOVE LOVE cooking! I had this recipe for nearly 2 years and tried it for the first time last night. That's what happens when you have as many cookbooks, recipies, email subscriptions and such like, as I have. Takes you years to get around to cooking some stuff ;-) I made this for dinner last night and had Stephen over, and it was amazing- I couldn't believe it took me so long to get around to making something SO GOOD! And I had nearly all the ingredients! So Here's the recipe- I must share it with you! I made it with Fusilli pasta, I tried to find Fusilli Lunghi- which is pictured, but Target was out. I also prepared a salad of mixed greens- cabbage, iceburg, purple and celery cabbages & carrots- with a homemade oriental dressing. Simply fabulous!

Plum sauce and Chili paste MAY be hard to find- I found them at an Asian grocery store.

8 ounces dried Fusilli Lunghi, or plain Fusulli
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional- but I used it! It's GREAT!)
1 tablespoon cooking oil
1 medium red and/or green sweet pepper, cut into bite-size pieces
1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
12 ounces frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon ground black pepper
2 green onions, bias sliced into 1-inch pieces
2 teaspoons sesame seeds, toasted

1. Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.
2. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.


Happy Cooking!

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