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Categories:
canola oil fresh ginger garlic soy sauce rice vinegar chili sauce natural-style smooth peanut butter lower salt shrimp red bell pepper snow peas carrot
Viewed: 33 - Published at: 6 years agoIngredients
- 1 tsp canola oil
- 2 tsp minced fresh ginger
- 2 cloves garlic, peeled and minced
- 1 tbsp low-sodium soy sauce
- 4 tsp rice vinegar
- 1/2 tsp Asian chili sauce (or 1/2 tsp red pepper flakes)
- 1/3 cup natural-style smooth peanut butter
- 1/2 cup lower-sodium nonfat chicken broth
- 1/2 tsp salt
- 8 oz spaghetti
- 12 oz medium shrimp, peeled and deveined
- 1 red bell pepper, cored, seeded and julienned
- 1 cup snow peas
- 1 carrot, peeled and julienned
Method
- Heat oil over medium-high heat in a saucepan.
- Add ginger and garlic; cook, stirring, 2 minutes.
- Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves.
- Simmer over low heat 7 minutes until thick and smooth.
- Meanwhile, cook spaghetti in salted boiling water 7 minutes.
- Add shrimp; cook 4 minutes.
- Add bell pepper and snow peas; cook 1 minute longer.
- Drain.
- Toss pasta and vegetables with peanut sauce and carrot.
