Angel Hair Pasta With Oriental Sauce(Serves 2)

• 1 Tbsp. dry sherry
• 1 Tbsp. sesame oil
• 1 Tbsp. soy sauce
• 1 Tbsp. ground ginger
• 8 oz. peeled shrimp (uncooked) or chopped chicken breasts
• 3 Tbsp. lemon juice
• 3 Tbsp. rice vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. sugar
• 1/2 tsp. red pepper
• 2 garlic cloves, chopped
• 1 Tbsp. ground ginger
• 2 Tbsp. peanut oil
• cornstarch (optional)
• 6 oz. angel hair pasta, cooked

1. Combine the sherry, sesame oil, 1 tablespoon soy sauce and 1 tablespoon ginger in a bowl and mix well.
2. Add the shrimp. Marinate in the refrigerator.
3. Combine the lemon juice, rice vinegar, 2 tablespoons soy sauce, sugar and red pepper in a bowl and set aside.
4. Stir-fry the garlic with 1 tablespoon ginger in the peanut oil in a large saucepan.
5. Add the shrimp with the marinade. Stir-fry until the shrimp are cooked through.
6. Stir in the lemon juice mixture.
7. Cook until heated through.
8. Thicken with a paste of cornstarch and water if needed for the desired consistency.
9. Serve over the hot pasta.

sherry, sesame oil, soy sauce, ground ginger, peeled shrimp, lemon juice, rice vinegar, soy sauce, sugar, red pepper, garlic, ground ginger, peanut oil, cornstarch, angel hair pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129692 (may not work)