Royal seafood

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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