What a delight this dish is! The flavors combine perfectly. There is a bit time consuming because of all the chopping involved, but it's worth every second. :) Enjoy!
-1 1/2 to 2 lbs raw shrimp, peeled, deveined with tails removed
-1/2 cup soy sauce
-8 tsp cornstarch
-1/2 tsp ground ginger
-6 garlic cloves, minced
-4 tsp sesame oil, divided
-1 cup shredded carrots
-2 cups shredded cabbage
-2 cups chicken broth
-green onions, sliced for topping
-1 lb cooked and drained linguine
In a large bowl, combine shrimp with soy sauce, cornstarch, ginger and garlic. Mix well and let it sit for about 10 minutes.
Heat 1 tsp sesame oil. Remove shrimp with slotted spoon from marinade and place in hot oil. Do NOT discard marinade! Cook the shrimp for 2-3 minutes or until pink. Remove onto a plate.
Add another tsp sesame oil and add the carrots. Cook for a minute. Add the remaining 2 tsp sesame oil and the cabbage. Cook for 2 more minutes. Add chicken broth, reserved marinade and cooked shrimp. Cook until the sauce has thickend (about 1 minute).
Pour shrimp mixture over drained pasta and mix well. Top with green onions. Enjoy!
Recipe adapted from here.