royal seafood
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1½ tablespoon | Vegetable oil |
| 1 teaspoon | Garlic; chopped |
| 2 ounces | Canned abalone mushrooms;; (or substitute shiitakes) |
| 1 | Leaf napa cabbage; cut in squares |
| 4½ ounce | Cabbage; cut in pieces |
| 7 | Pieces baby corn |
| 4 tablespoons | Cauliflower florets |
| 5 | Pods snow peas; (up to 7) |
| ½ | Carrot; cut in diagonal slices |
| 5 | Broccoli florets; (up to 5) |
| 1 teaspoon | Paprika |
| 1 teaspoon | Sugar |
| 1 teaspoon | Thai pepper;; (for medium hot) |
| 1 tablespoon | Oyster sauce |
| 1 tablespoon | Fish sauce;; (nam pla) |
| 1½ tablespoon | Thai shrimp paste in soybean oil |
| 3 tablespoons | Cashews |
| 1 | Chicken broth |
| 6 | Shrimp;; (21-25 count) |
| 5 | Scallops; each cut in 2 slices |
| 15 | Crawfish tails;; (meat only) |
| Steamed rice for 2 |
Heat wok or large skillet. Heat oil and saute garlic 30 seconds. Add mushrooms, napa cabbage, cabbage, corn, cauliflower, snow peas, carrot, broccoli, paprika, sugar, Thai pepper, oyster sauce, fish sauce, shrimp paste, cashews, chicken broth as needed (as much as 1-½ cups), shrimp, scallops and crawfish. Cook until vegetables are crisp-tender and seafood is done (shrimp should just turn pink). Serve with steamed rice.
Posted to CHILE-HEADS DIGEST by "Harry Jones" <hajones@...> on Feb 9, 1999, converted by MM_Buster v2.0l.
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