Three Chile Wok Stirred Shrimp Pasta

Recipe Ingredients

3/4 cup	177ml	Thin soy sauce
1/2 cup	118ml	Rice wine vinegar
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Canola oil
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
1		Jalapeno chile - minced
2		Serrano chiles - minced
2		Thai bird chiles - minced
1		Red onion - sliced
20		Shrimp - peeled, deveined, (medium)
		Tail on
1		Carrot - finely julienned
1 cup	237ml	Pea sprouts, or spinach chiffonade
1		Red bell pepper - finely diced
1 tablespoon	15ml	Butter - (optional)
1 lb	454g / 16oz	Angel hair pasta or cappellini - cooked al dente
		And refreshed
		Sliced scallions - for garnish

Recipe Instructions

Make the sauce: In a bowl, combine the soy sauce, vinegar, and sugar.

In a hot wok or large saute pan, add the canola oil and saute the garlic, ginger and chiles. Be careful not to burn. Add the onions and cook until caramelized. Add the shrimp. Deglaze with the 3-2-1 sauce and cook until reduced by one fifth. Add the carrots, sprouts and pepper.

To finish add the optional butter. Add the cooked pasta to the pan and stir to coat well. Plate in a large oval dish, shrimp on top and garnish with the scallions.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with guest chef Ming Tsai - From the TV FOOD NETWORK - (Show # CL-9091)

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