Shanghai Pasta

By angielaine

Adding fresh basil to this meal makes it taste just like something you would get at Basil in Charleston!

Ingredients

• 8 oz Dried Linguine
• 3 Tbsp Soy Sauce
• 1 Tbsp Asian Plum Sauce
• 1 tsp Toasted Sesame Oil
• 1/2 tsp Red Chili Paste
• 1 Tbsp Cooking Oil
• 1 Medium Red Bell Pepper, cut into bite-sized pieces
• 1 cup Fresh Green Beans, trimmed and cut into 1-inch pieces
• 12 oz Large Shrimp, peeled and deveined (I used 1 pork tenderloin cut across the grain in thin strips and marinated it for a few hours with ingredients 2 – 5 in the same proportions)
• 2 Garlic Cloves, minced
• 1 tsp Ginger, minced
• 1/4 tsp Black Pepper
• 2 Green Onions, bias sliced into 1-inch pieces
• 2 tsp Sesame Seeds, toasted
• Fresh Basil

Preparation

Step 1

Cook pasta according to direction. Drain, keep warm. For sauce, in a small bowl stir together soy sauce, plum sauce, sesame oil, and chili paste (this is what I doubled and used half to marinade the pork). Set aside. Pour cooking oil in to a wok or large skillet. Cook and stir sweet pepper and green beans in hot oil for 5 minutes. Push vegetables from center of wok. Add shrimp (or pork), garlic, ginger and black pepper (I would add basil here) to center of wok. Cook and stir until shrimp are opaque or pork is done through. Stir in sauce and green onions. Stir in pasta; heat through. To serve, top with toasted sesame seeds and fresh basil.