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

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