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Ingredients
16 oz. of shrimp, deveined and peeled
1 1/2 tablespoon of soy sauce
16 oz. of spaghetti noodles, already cooked
1 teaspoon of peanut oil
1 1/2 teaspoons of dark toasted sesame oil
3 cups of onions vertically sliced thinly
3 cups of broccoli (original recipe called for 5 cups but we don't care for it that much)
8 oz. of sliced fresh mushrooms (You can usually find these decently priced in the meat dept.)
1 tablespoons of minced sliced garlic
3/4 cup of chicken broth
1 tablespoon of minced fresh garlic (peeled)
1/4 teaspoon of salt
First step: Take a Ziploc bag and put the shrimp and the soy sauce in it. Once the bag is sealed work it so that the shrimp can get covered in the soy sauce and then put it in the fridge to marinate for about 30 minutes.
Second step: While you are doing the first step go ahead and have the spaghetti cooking according to package directions. Once done, drain and rinse well. Then toss the spaghetti with the peanut oil. Set this aside till later.
Third step: Get a large nonstick skillet and heat to medium heat with 2 teaspoons of seasame oil. Once hot add the onion and cook for 3 minutes stirring occassionally.
Fourth step: Add your broccoli and mushrooms now and cook for 3 more minutes stirring occassionally.
Fifth step: Add the ginger and garlic and cook for around a minute stirring occasssionally and then remove it from the pan.
Sixth step: Take the shrimp out of the ziploc leaving the reserve marinade in the ziploc.
Seventh step: Heat 1 1/2 teaspoons of sesame oil in that same pan. Once heated, add the shrimp and cook for about a minute while stirring frequently.
Eighth step: Add the marinade from the ziplock, chicken broth, and salt to the pan and bring to a boil. Once boiling add the veggie mixture to the pan and toss well.
The original recipe called for seasame seeds and I omitted it. This is a really great way to have a chinese take out night made right from your own kitchen.
