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

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