Seafood Stir-Fry - Queen Susan Hwang

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Seafood Stir-Fry - Queen Susan Hwang Ingredients

1 lb Tiger prawns	1 tb Minced garlic
1/2 lb Scallops	1 ts Minced ginger root
1/3 c Oyster sauce; (Chinese	1/2 ts Pepper
2 tb Soy sauce	4 Heads baby bok choy; (white
2 tb Honey	2 ts Salad oil
1 1/2 tb Sesame oil	Salt to taste
1 tb Rice vinegar	1 tb Cornstarch
1/2 c Chopped green onions	2 tb Water

Instructions for Seafood Stir-Fry - Queen Susan Hwang

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@juno.com (Nadia I Canty) on Mar 25, 1998

Main Ingredient: Cuisine: Uncategorized

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