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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound unpeeled, medium-size fresh shrimp |
3 tablespoons cornstarch, divided |
1 garlic clove, pressed |
1/4 teaspoon ground red pepper |
3 tablespoons soy sauce, divided |
3 tablespoons sesame or vegetable oil, divided |
1 (14 1/2-ounce) can chicken broth |
1/2 teaspoon ground ginger |
1 red bell pepper, cut into thin strips |
1 green bell pepper, cut into thin strips |
1 bunch green onions, cut into 1/2-inch slices |
hot cooked ramen noodles or angel hair pasta |
Directions:
1. Peel shrimp, and devein, if desired.
2. Combine shrimp, 1 tablespoon cornstarch, garlic, red pepper, 1 tablespoon soy sauce, and 1 tablespoon oil; let stand 5 minutes.
3. Whisk together remaining 2 tablespoons cornstarch, remaining 2 tablespoons soy sauce, chicken broth, and ginger; set aside.
4. Heat remaining 2 tablespoons oil in a large skillet or wok over medium-high heat 2 minutes. Add bell pepper strips, and stir-fry 4 minutes or until tender. Add green onions; stir-fry 2 minutes. Remove from skillet.
5. Add shrimp mixture to skillet; stir-fry 3 minutes. Reduce heat to low; add vegetables and chicken broth mixture, and stir-fry 3 minutes or until thickened and bubbly. Serve over hot cooked noodles.
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