- 3/4 cup vegetable broth

		- 1/2 cup reduced sodium soy sauce

		- 3 T cornstarch

		- 1 T oyster sauce

		- 1/2 tsp ground ginger

		- 12 oz fettuccine

		- 1 tsp dark asian sesame oil

		- 2 T vegetable oil

		- 1 1/2 pounds med shrimp, cleaned

		- 4 scallions, cut into 1 inch pieces

		- 3 cloves garlic, chopped

		- 1/2 pound snap peas

		- 2 sweet red peppers, cut into 1 inch pieces

		- 1 1/2 cups bean sprouts

	Serves About 6

		In small bowl whick together 1 cup water, broth, soy,
			cornstarch, oyster sauce and ginger for the sauce.
		cook fettuccine according to pkg instructions.
		drain.
		Toss with the sesame oil.
		Remove from heat.
		Heat wok over high heat.
		Add 1 T veg oil.
		Add shrimp and stirfry until pink.
		3 minutes.
		Remove with slotted spoon.
		Add remaining oil.
		add scallions, garlic, snap peas and peppers.
		stirfry 5 minutes.
		Add sauce.
		Bring to a simmer and cook for 30 seconds.
		Stir in sprouts, then fettucine and shrimp.
		Mix thoroughly to coat and heat thru, about 1 minute.