Lo mein with shrimp and broccoli

Ingredients:

• 200 g of whole grain spaghetti
• 4 tsp vegetable oil
• 2 tbsp finely chopped green onions (white and light green parts only)
• 2 tbsp. chopped peeled ginger
• 3 cloves garlic, crushed
• 450 g medium shrimp, peeled and deveined
• 1 head broccoli, separated into florets, stem peeled and thinly sliced
• 2 cups lightly salted mushroom or vegetable broth
• 1 tbsp cornstarch
• 1 tbsp. lightly salted soy vinegar
• 2 tsp. dark sesame oil

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and transfer the pasta to a large bowl.
2. Meanwhile, heat a large nonstick skillet over medium heat. Add 2 tablespoons of vegetable oil, then add half of the green onions, ginger, and garlic; cook, stirring, until the green onions are wilted, 1 to 2 minutes. Add the shrimp and cook, stirring, until cooked through, about 5 minutes. Transfer to a plate with a slotted spoon.
3. Add the remaining 2 tablespoons of vegetable oil to the skillet. Add the remaining green onions, ginger, and garlic; cook, stirring, for 1-2 minutes, then add the broccoli and cook, stirring to coat with oil, for another 1-2 minutes. Add 1/2 cup of broth. Cover and simmer until the broccoli is tender, 5-7 minutes.
4. Combine cornstarch with 1/4 cup water in a bowl, then add the remaining 1.5 cups broth, soy sauce, and sesame oil. Return the shrimp to the pan and add the broth mixture. Bring to a boil and cook, stirring, until the sauce thickens, 1-2 minutes. Add the pasta and toss to coat.