Shanghai Pasta

• 4 ounces, weight Linguine Pasta
• 1- 1/2 Tablespoon Soy Sauce
• 1/2 Tablespoons Plum Sauce
• 1/2 Tablespoons Sesame Oil
• 1/2 whole Green Bell Pepper, Chopped
• 1/2 cups Snow Peas, Trimmed
• 1 Tablespoon Canola Oil
• 6 ounces, weight Large Shrimp, Peeled, Deveined And Without Tails
• 18 teaspoons Dried Ginger
• 18 teaspoons Ground Black Pepper
• 1 clove Minced Garlic
• 1 whole Green Onion, Cut Into 1" Pieces On Bias
• 1 teaspoon Sesame Seeds

1. Cook pasta according to package directions; then drain.
2. Set pasta aside.
3. For the sauce, stir together soy sauce, plum sauce and sesame oil.
4. Set aside.
5. In a large skillet stir fry the bell pepper and snow peas over medium heat in the 1 Tablespoon of canola oil.
6. Add shrimp, ginger, black pepper and garlic.
7. Cook and stir for 2 to 3 minutes until the shrimp are opaque.
8. Stir in sauce and stir to make sure everything is coated.
9. Then stir in pasta and cook until heated through.
10. To serve, garnish with green onions and sesame seeds.
11. Enjoy!

weight linguine, soy sauce, plum sauce, sesame oil, green bell pepper, snow, canola oil, shrimp, ginger, ground black pepper, garlic, green onion, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/shanghai-pasta/ (may not work)