Asian Seafood Citrus Stir-Fry with Orange Szechuan Linguine

Serving Size: 3-4

Ingredients:

3/4 lb. Pappardelle’s Orange Szechuan Linguine
2 tablespoons garlic, minced*
2 tablespoons ginger root, peeled and minced*
2 tablespoons canola oil*
1 carrot, julienned
1 red bell pepper, sliced into bite-sized pieces
1 bunch green onions, sliced into 2-inch pieces
1 red onion, thinly sliced
2 cups mushrooms, sliced
1 bok choy, shredded
3/4 lb. assorted seafood (e.g., shrimp, scallops)

Sauce*
3 tablespoons soy sauce
2 tablespoons oyster sauce
3/4 teaspoon white pepper
1 tablespoon garlic, minced
1 tablespoon ginger root, peeled and finely minced
1-1/2 tablespoons lime juice
1 teaspoon lime zest

*Or use Pappardelle's Thai Peanut Sauce

Instructions:

Combine sauce ingredients in a bowl, cover and refrigerate for at least 30 minutes. (*Or replace "*" ingredients with Pappardelle’s Thai Peanut Sauce (7 oz.).)
Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain pasta and keep covered on a warm serving platter.
Heat a wok or large stir-fry skillet over high heat. Add oil mixture and seafood and stir-fry for 2–3 minutes, being careful not to burn garlic. Immediately remove seafood using a slotted spoon, trying to leave as much of the oil in the wok as possible. Add remaining vegetables in succession, stirring continuously and allowing 15 seconds between each addition. Stir in sauce, then add back seafood. Serve at once over pasta, with additional soy sauce if desired.