1/2 pound multigrain spaghetti
1 1/2 cups unsalted chicken stock
2 tablespoons plus 2 teaspoons lower-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons canola oil
2 cups small broccoli florets
3/4 cup thinly sliced carrot
3/4 cup thinly sliced red bell pepper
1 pound peeled and deveined extra-large shrimp
1 tablespoon minced garlic
1 teaspoon grated peeled fresh ginger
1 tablespoon rice vinegar
How to Make It
Cook pasta according to package directions, omitting salt and fat, and removing from heat 2 minutes earlier than recommended for al dente texture. Drain.
Combine chicken stock, soy sauce, cornstarch, sesame oil, sugar, and black pepper, stirring well.
Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add broccoli, carrot, and red bell pepper; sauté 5 minutes or until vegetables soften. Add 1/4 cup stock mixture; sauté 2 minutes. Add shrimp, garlic, ginger, and 1/4 cup stock mixture; sauté 3 minutes or until shrimp are almost done. Add pasta and remaining stock mixture. Cook over medium heat 1 minute, stirring constantly. Remove from heat; stir in vinegar.