1 lb. shrimp, shelled & deveined
½ lb. pea pods (fresh or frozen)
1 to 2 slices fresh ginger
¼ cup pine nuts (or almonds)
¼ cup white wine (cooking wine or saki is fine)
¼ cup soy sauce
3 Tbsp. sesame oil
1 Tbsp. sugar
2 tsp. hot chili oil (optional)
¼ cup cilantro or parsley
¼ cup green onions, chopped
¾ lb. angel hair pasta
Prepare marinade by mixing soy sauce, wine, sesame oil, and sugar thoroughly. Set aside.
Chop onions and cilantro or parsley and set aside.
In a 2-quart pot on the stove, add sesame oil and saute ginger and pine nuts for 5 minutes.
Remove from heat. Save the pine nuts on a paper towel, and drain the oil from the pan, but leave the ginger in the pan.
Add water to the pan and bring to a boil.
Add the pasta and boil for 3 to 5 minutes.
Add shrimp and pea pods to the boiling water and pasta. Cook for 1 - 2 minutes until shrimp is pink. (Do not overcook or the shrimp will get rubbery).
Drain and toss together the shrimp and pasta mixture with the marinade mixture.
Garnish with onions, parsley and pine nuts. Serve immediately.