Shanghai Pasta by Danette Schellhous

I copied and pasted this from my friend's blog....it looked SO good!

8 oz. dried fusilli
3 T. soy sauce
1 T. bottled plum sauce
1 t. toasted sesame oil
1 T. cooking oil
1 medium red pepper, cut into bite size pieces
1 c. fresh green beans, cut into 1-inch pieces
12 oz. frozen peeled and deveined large shrimp without tails, thawed
2 cloves garlic, minced
1 t. fresh ginger
1/4 t. ground black pepper
2 green onions, bias sliced into 1-inch pieces
2 t. sesame seeds

Cook pasta and drain; keep warm. For sauce, stir together soy sauce, plum sauce, and sesame oil. Set aside. Pour cooking oil into a wok or large skillet. Cook and stir pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black peppery to center of wok. Cook and stir 2-3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve top with onions and sesame seeds. Serves 4.