This dish serves 4 with just enough sauce to coat everything but to not have your meal sitting in a puddle of it.
1 tbsp olive oil
300 g (56/65 per lb count) shrimp
10 oz spaghetti
1 1/2 cups sliced mushrooms
1 carrot, julienne cut
a handful of spinach, chopped
4 tbsps light soya sauce
3 garlic cloves, minced
1 tbsp oyster sauce
3 tbsps hoisin sauce
1/4 tsp sesame oil
2 tsps fresh grated ginger
pepper to taste
Begin by whisking together the sauce ingredients and set aside.
Cook the pasta, drain well and toss with a little oil.
Also set aside.
Heat oil in a wok, toss shrimp with 2 tsps of prepared sauce and cook until pink. Remove to a plate.
Add the mushrooms and carrots to the wok and cook until carrots are tender-crisp. Return the shrimp to the pan long with the pasta.
Pour in the sauce, stir together and heat through. Toss with chopped spinach and serve.
Who needs take-out?
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!