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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook spaghetti per instruction on package, drain and rinse lightly so noodles won't stick. | 2. Meanwhile, heat large 12" or larger non-stick skillet on medium to medium high heat. Add canola oil and sesame or chili oil, the garlic and ginger, cayenne and black pepper, saute to release fragrance about 1 minute, add onion sliced onion and the chopped white part of green onions, saute until wilted about 2 minutes, add carrots and green part of onion, saute to soften but not mushy, about 2 to 3 minutes, remove vegetables into a warm bowl (use a large bowl), leaving oil in the pan. | 3. In the same pan, add sugar snap peas or green vegy, saute until crisp cooked, about 2 to 3 minutes, remove from pan into the same bowl as the other cooked vegetables leaving whatever oil you have left in the pan. | 4. Add peppers to pan and cook until cooked but still brightly colored, then remove to bowl with other vegetables. | 5. In the same pan, cook the shrimp or chicken in single layer and flip over, about 2 minutes per side or until shrimp is opage (time depends on the size of the shrimp) and remove to bowl with vegetables. | 6. In the same pan, cook the cabbage until they are soft. Add wine and soy sauce to deglaze the plan. Add more wine if needed to deglaze pan and leave about 1/8' liquid in the bottom of the pan. Scrape the pan to make sure you are getting all the brown bits into the wine and cabbage. | 7. Put lid on pan and cook until cabbage is done - about 2-3 minutes. | 8. Add cooked noodles, heat until very warm - 2-3 minutes, then add in the other cooked ingredients. Mix and cook until warm. | 9. In small bowl, dissolve corn starch in a little warm water. Add to pan to thicken up the sauce and help it stick to the pasta. There should not be any sauce at the bottom of the pan once thickened. | 10. Turn off heat, add cilantro and mix. | 11. Serve garnished with fried shallots. | 12. Optional Fried Shallots: | 13. Heat frying pan on medium heat. Add olive or canola oil and heat. Add shallots, make sure shallotts are spread out over the entire bottom of the pan. Stirring often. Reduce heat to medium low to low and cook shallots until brown and crispy all the while stirring to make sure a consistent carmelized color is achieved. | 14. Remove to small bowl and use as garnish. | 15. If you can multi-task then you can do all three: cook pasta, stir fry vegetables and fry shallots at the same time. | 16. Serve immediately. | 17. Plate individual servings of pasta, vegetables and shrimp then add fried shallots on top as garnish. | 18. Note: a garnish of toasted sesame seeds or crushed peanuts may go well with this dish. However, we are allergic to both so none was used. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat spaghetti	6 -7	ounces		0.0	0.0	0.0	0.0
shrimp	1	lb	sized shelled deveined	321.8674	4.1253	61.6988	4.5787
canola oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
sesame chili oil	1/2	teaspoon		0.0	0.0	0.0	0.0
garlic clove	3	teaspoon		0.0	0.0	0.0	0.0
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
napa cabbage	1		sized shredded	13.08	2.4307	1.199	0.1853
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
carrot	3			88.56	20.6928	2.0088	0.5184
sugar snap pea	1/4			0.0	0.0	0.0	0.0
red bell pepper	1		sliced	0.0	0.0	0.0	0.0
green bell pepper	1		sliced	0.0	0.0	0.0	0.0
green onion	1	bunch	chopped separated	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
black pepper				-	-	-	-
mirin	1/4	cup		0.0	0.0	0.0	0.0
cornstarch	1 -2	teaspoon		0.0	0.0	0.0	0.0
shallot	1	cup	peeled sliced	115.2	26.88	4.0	0.16
canola oil	1 -2	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.