Chinese shrimp and scallops in garlic sauce

4 Servings

Ingredients

QuantityIngredient
¾poundsScallops
¾poundsMedium shrimp; shelled and deveined
½poundsSnow peas
poundsBroccoli florets
5Garlic cloves; sliced
½teaspoonChicken bouillon; *see below
1tablespoonStarch in a thin paste in cold water
Oil
Soy sauce

Directions

Fry the garlic in the oil until it just shows signs of browning. Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes). Add the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about ¼ cup of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce. Serve immediately.

Notes: * Dissolve chicken bouillon in ½ cup water.

Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 221 by RecipeLu <recipelu@...> on Nov 08, 1997