----- For Meal-Master v7.0+ - generated by ReciPants v1.2 at Hyphen!
      Title: Shrimp and cabbage lo mein
 Categories: Cuisines, Entrees, Asian, Seafood, Pasta
      Yield: 4 servings

      8 oz linguine or lo mein noodles
      1 ea coarse salt and ground pepper to taste
    1/4 c  soy sauce
    1/4 c  rice vinegar
      2 ts grated peeled fresh ginger
    1/2 ts sugar
    1/2 ts red-pepper flakes
      1 tb vegetable oil
      1 lb large shrimp, peeled and deveined
      2 ea garlic cloves, minced
      1 ea head green cabbage, halved, cored and thinly sliced
      1 ea can baby corn
      1 ea can water chestnuts
    1/4 c  fresh cilantro leaves for serving, optional

1) Cook linguine or lo mein in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside.  In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes; set mixture aside. 
2) While pasta is cooking, heat oil in a large skillet over medium.  Add shrimp and half the garlic; season with salt and pepper.  Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes.  Transfer to a plate (reserve skillet.)
3) Place cabbage, remaining garlic, and 1/2 cup water in skillet.  Cook, stirring occasionally, until cabbage is crisp tender, 6-7 minutes.  To pot with linguine, add cabbage, soy sauce mixture and shrimp; toss to combine. Serve, garnished with cilantro, if desired.
4) Story: This recipe needs perfecting--we think it has too much ginger and too much vinegar.  Next time we're going to try it with 1 tsp of ginger, 3 tbsp of vinegar and 1 tbsp sesame oil. It's definitely worth another try!

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