Shrimp and scallops with peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Med. shrimp; shelled & deveined |
| 2 | Egg whites | |
| 3 | tablespoons | Vegetable oil |
| ½ | pounds | Sea scallops |
| 1 | Green onion; minced | |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 2 | tablespoons | Chicken broth or water |
| 1 | tablespoon | Cornstarch |
| 1 | pack | (10 oz) tiny peas; frozen/thawed |
| Salt and pepper; to taste | ||
Directions
In a small bowl, toss shrimp with 1 egg white and 1 teaspoon oil. In another small bowl, toss scallops with remaining egg white and 1 tsp. oil.
In a wok, heat remaining oil over High heat. Add green onions and stir-fry for 30 seconds. Add shrimp and stir-fry until shrimp just begin to turn pink, about 2 minutes. Add scallops and continue to stir-fry until scallops turn white and opaque, about 2 minutes longer. Mix together soy sauce, sherry, chicken broth and cornstarch ; add with peas to wok. Cook, stirring 2 minutes, tossing to mix and heat through. Season with salt and pepper to taste and serve. Serves 4. Per serving: 290⅕ calories, 12 gr. fat, 38.3% CFF, 105 mg. cholesterol. MC formatting by bobbi744@...
NOTES : This was delicious.
Recipe by: 365 Ways to Cook Chinese Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Feb 27, 1998