Shanghai Pasta (With Shrimp And Sweet Bell Peppers) - cooking recipe

Ingredients

MAIN DISH
8 ounces dried fettuccine pasta (or other type such as Linguine, Fusilli, etc.)
1/2 medium red bell pepper, seeds and ribs removed, thinly sliced
1/2 medium yellow bell pepper, seeds and ribs removed, thinly sliced
1 cup green beans, the slender kind, cut in half (or you may substitute 1 cup pea pods)
2 tablespoons cooking oil
12 ounces frozen large shrimp, without tails (peeled, deveined and thawed, 26 to 30 shrimp per pound count)
2 garlic cloves, minced
1 teaspoon grated fresh ginger (or you may substitute 1/2 tsp. ginger root powder)
1/4 teaspoon ground black pepper
SAUCE
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional)
GARNISH
2 green onions, sliced thin
1 tablespoon sesame seeds, toasted

Preparation

Mix ingredients for the sauce (listed above) and set aside.
Cook pasta according to package directions. Drain and keep warm.
In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes. Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
Add sauce to skillet. (If substituting pea pods for green beans, add them now too).
Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
To serve, top with sesame seeds and green onions.