Seafood stir-fry - queen susan hwang
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tiger prawns |
| ½ | pounds | Scallops |
| ⅓ | cup | Oyster sauce; (Chinese oyster-flavored sauce) |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Honey |
| 1½ | tablespoon | Sesame oil |
| 1 | tablespoon | Rice vinegar |
| ½ | cup | Chopped green onions |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Minced ginger root |
| ½ | teaspoon | Pepper |
| 4 | Heads baby bok choy; (white stem cabbage) | |
| 2 | teaspoons | Salad oil |
| Salt to taste | ||
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
Directions
Notes: From Hawaiian Electric Kitchen.
Shell and clean prawns. Drain scallops well. In a bowl, combine oyster sauce, soy sauce, honey, sesame oil, rice vinegar, green onions, 2 teaspoons of the garlic, the ginger, and pepper. Add prawns and scallops; marinate for 20 minutes. Cut bottoms off bok choy and separate leaves. In a wok, heat salad oil; brown remaining teaspoon minced garlic. Add bok choy and stir-fry for 1 minute. Cover and cook for 1 more minute; season with salt. Put vegetables onto serving platter. Combine cornstarch and water.
Heat wok; add seafood and stir-fry for a few minutes. Add cornstarch mixture and stir until thickened. Pour seafood over vegetables. Makes 6 servings.
Beef or chicken can be used in place of the seafood.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998