SHRIMP LO MEIN

SHRIMP LO MEIN 2 lbs raw medium shrimp (peeled and deveined, with tails removed) ½ cup soy sauce 8 teaspoons cornstarch ½ tablespoon fresh ginger (grated) 6 garlic cloves (minced) 4 teaspoons sesame oil (divided) 2 cups carrots (shredded) 2 cups cabbage (sliced thin) 1 (15 ounce) can chicken broth 7 green onions (sliced) 12 ounces linguini (cooked and drained) In a large bowl combine shrimp, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes. Heat 1 teaspoon of sesame oil in a wok over high heat. Remove shrimp with a slotted spoon reserving marinade. Add to the wok and stir fry until the shrimp are pink (2-3 minutes). Remove from the wok and set aside. Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the wok. Add the remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute. Add chicken broth and the reserve marinade to the wok. Add the cooked shrimp and vegetables to the wok. Cook until the sauce has thickened (about 1 minute). Mix the shrimp and sauce mixture with the cooked linguini and mix in green onions.