Ginger and scallion stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6\" piece ginger | |
| 1 | bunch | Scallions whites minced greens cut in 2\" pieces |
| 3 | Garlic clove(s) minced (1 tbs) | |
| ¼ | cup | Bottled clam juice, fish or chicken stock |
| 1 | teaspoon | Cornstarch |
| 1½ | tablespoon | Soy sauce |
| 1½ | tablespoon | Oyster sauce |
| 1 | tablespoon | Rice wine or sherry |
| 1 | teaspoon | Sugar |
| 1½ | tablespoon | (to 2 tbs) canola oil |
| 1 | pounds | Seafood, cut in 1\" pieces |
| 2 | cups | Diced bell peppers or other vegetables (opt) |
Directions
Note: The thick slices of ginger are for flavor only. They are not meant to be eaten.
Mince about 2-inches of ginger (about 2 tbs). Cut the remaining ginger on the diagonal into ¬-inch slices and set aside. Combine the minced ginger, scallion whites, and garlic in a small bowl.
Combine 1 tbs clam juice and the cornstarch in a small bowl. Stir to form a smooth paste. Combine the remaining clam juice, soy sauce, oyster sauce, wine, and sugar in a small bowl and stir until the sugar dissolves.
Just before serving, heat a wok over high heat. Swirl in the oil. Add the minced ingredients and cook for 15 seconds, or until fragrant but not brown. Add the seafood and peppers (if using), and stir-fry for 1 minute. Add the sauce and cook for 1-2 minutes, or until the seafood is cooked and the peppers are crisp-tender. Stir the cornstarch mixture and add it to the stir-fry with the scallion greens. Bring the sauce to a boil and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 158 Submitted By DIANE LAZARUS On 10-25-95