Heat water in a large pot, adding a dash of salt, if desired. Add angel hair and cook until al dente. Drain well. Heat oils in a large skillet over medium-high heat and add broccoli, mushrooms, shrimp, garlic and ginger. Saute for three to four minutes or until the shrimp begins to turn pink. Transfer vegetables and shrimp to a bowl or plate. Add chicken broth, sherry, oyster sauce, and cornstarch mixture to skillet and cook until thickened, just a few minutes. Meanwhile, place equal portions of cooked pasta on plates, top with shrimp and vegetables and pour thickened sauce over both. Top with cilantro, orange zest and pepper flakes. Serves 6. Comments: To prevent lumps in the sauce, the cornstarch must be combined with cold water rather than hot. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 137 Formatted for MasterCook by Nancy Berry - firstname.lastname@example.org
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 6|
|Calories from Fat: 45 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 147.6mg||45 %|
|Sodium 416.8mg||14 %|
|Potassium 489mg||13 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 31.2g|
|Protein 22.8g||33 %|
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Calories per serving: 271
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