Shrimp & sea scallop stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Vegetable oil |
| 8 | ounces | Shrimp, peeled and deveined |
| 8 | ounces | Sea scallops |
| 3 | Carrots; julienned | |
| 4 | Celery stalks cut into 1\" pieces (at an angle) | |
| 2 | Red bell pepppers seeded and julienned | |
| 2 | Yellow bell pepper seeded and julienned | |
| 2 | Green bell peppers seeded and julienned | |
| 12 | Mushrooms; sliced | |
| 3 | teaspoons | Garlic, minced |
| 1 | bunch | Cilantro; chopped |
| 1 | bunch | Scallions cut into 1\" pieces (at an angle) |
| 2 | Limes, juiced | |
| 1 | teaspoon | Dried red pepper flakes (or to taste) |
| ¼ | cup | Sherry |
| ¼ | cup | Soy sauce |
| 1 | pounds | Soba noodles cooked al dente |
Directions
In a large, heated wok (or saut‚ pan) place the oil and heat it on high until it just begins to smoke. Add the shrimp and scallops, and stir-fry them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by ½. Add the soy sauce and mix it in. Add soba noodles and toss them in.