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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Combining frozen veggies & seafood with fresh gingerroot provides a bold & savory dish with hardly any work at all. Ingredients:
8 ounces angel hair pasta (uncooked) |
2 teaspoons cornstarch |
2 teaspoons oil |
1 lb frozen shrimp (peeled & uncooked) |
3 cups frozen stir fry vegetables |
1 1/2 tablespoons gingerroot (grated) |
1/4 cup italian dressing |
2 tablespoons hoisin sauce |
Directions:
1. Cook pasta as directed on packaging & do not rinse.
2. Meanwhile toss shrimp with cornstarch in large bowl & let stand 10mins.
3. Place veggies in strainer; rinse under hot water30 sec. or until thawed. Drain.
4. Heat oil in large nonstick skillet & add shrimp and ginger; stir fry 8 mins or until shrimp turns pink.
5. Add vegetables, dressing & hoisin sauce; cook 2 mins to heat through, stirring frequently.
6. Add drained pasta and shrimp mixture to mixing bowl & mix lihtly.
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