Served as main course. Non-vegetarian dish. Speciality: Low Sat. Fat diet.

1 (8 ounce) package Angel Hair Pasta, cooked al dente

3 Tablespoons Peanut Oil

4 Garlic Cloves, chopped

1 teaspoon Chili Paste (sambal oelek)

2 cups Asparagus, cut in 1-inch pieces

1 lb medium Shrimp, peeled and deveined

1 (5 ounce) can sliced Water Chestnuts

1/4 cup Soy Sauce

1 teaspoon fresh Ginger, crushed

1 Tablespoon Sugar

1 Tablespoon Cornstarch, dissolved in 1 Tbsp. water

1/2 cup Water, to thin sauce

In a wok, heat oil. Add shrimp and stir-fry until shrimp are pink. Remove shrimp and set aside. Add garlic and stir-fry until just beginning to color. Add chili paste, stir-fry 30 seconds. Add asparagus. Stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender. Stir occasionally to keep asparagus from burning. Add water chestnuts and cover until heated through. Whisk together soy sauce, ginger and sugar. Return shrimp to wok and add soy sauce mixture. Heat through. Add cornstarch mixture to wok, stirring constantly. Add water while stirring until sauce is a satisfactory consistency. Add cooked pasta and mix thoroughly.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 4-6

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