Sweet N' Tangy Scape Saute
From jo_jo_ba 13 years ago
- 45 minutes to make
- Serves 2
Two kinds of noodles, fresh garlic scapes, tender broccoli and shrimp toss together in a hoisin-based sauce for a filling, healthy dinner.
Ingredients
- 8 oz cellophane noodles shopping list
- 8 oz shirataki noodles shopping list
- 1/4 cup Steel's hoisin sauce shopping list
- 2 tsp worcestershire sauce shopping list
- 2 tsp rice vinegar shopping list
- 4 tsp sugar shopping list
- 2 tsp grated fresh ginger shopping list
- 1 tsp garlic powder shopping list
- 52 small, pre-cooked shrimp (like from a cocktail shrimp ring), tails removed and thawed shopping list
- 10.5 oz broccoli, chopped and blanched shopping list
- 4 garlic scapes, sliced thinly on the diagonal shopping list
How to make it
- Break cellophane noodles into a bowl and cover with hot water. Stir and set aside for 10 minutes. Drain, add shirataki noodles and reserve.
- In a bowl, whisk together hoisin, worcestershire, vinegar, sugar, ginger and garlic powder.
- Add shrimp and stir well to combine. Set aside.
- Heat a small amount of non-stick cooking spray in a large non-stick frypan over high heat.
- Add broccoli and garlic scapes and cook, stirring, 4-5 minutes. Reduce heat to low.
- Add noodles and shrimp with the marinade and cook until the sauce thickens slightly and noodles are hot.
People Who Like This Dish 2
- liv4eal Oshawa, Canada
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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