- 1 (8 ounce) package angel hair pasta
- 1 teaspoon sesame oil
- 3/4 cup water
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 pound medium shrimp – peeled, deveined, and cut into 1/2-inch pieces
- 1 tablespoon vegetable oil
- 3/4 cup sliced green bell pepper
- 3/4 cup chopped celery
- 3/4 cup broccoli florets
- 3/4 cup snap peas
- 1/2 cup onion slices
- 1/2 cup shredded cabbage
- 1 clove garlic, minced
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.
- Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.
- Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.