Ingredients

1/2 pound Multigrain Spaghetti

1 1/2 cups Chicken Broth

2 tablespoons Soy Sauce

2 teaspoons Soy Sauce

1 teaspoon Sesame Oil

1/2 teaspoon Sugar

1/2 teaspoons Black Pepper

2 teaspoons Olive Oil

2 cups Broccoli Florets (small)

3/4 cup Carrots (sliced thinly)

3/4 cup Red Bell Pepper (thinly sliced)

1 pound Shrimp (extra large, peeled and deveined)

1 tablespoon Garlic (minced)

1 teaspoon Ginger (peeled, grated)

1 tablespoon Rice Vinegar

1 teaspoon Cornstarch

Preparation

  1. Cook Pasta, remove from heat 2 minutes earlier than recommended. Drain.

  2. Combine chicken broth, soy sauce, cornstarch, sesame oil, sugar, and pepper. Stir well.

  3. Heat a large skillet or wok over high heat. Add oil to pan, swirl to coat. Add broccoli, carrot, and red bell pepper, saute 5 minutes or until vegetables soften. Add 1/4 broth mix and saute 2 minutes. Add shrimp. garlic, ginger, and 1/4 cup of broth mix, saute 3 minutes or until shrimp are almost done. Add pasta and remaining broth. Cook over medium heat, stirring constantly. Remove from heat, stir in vinegar and serve.