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 firstname.lastname@example.org (Nadia I Canty) on Mar 25, 1998
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|Serving Size: 1 Serving (781g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 295 (30%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 754.9mg||232 %|
|Sodium 1687mg||58 %|
|Potassium 1655.4mg||44 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 33.9g|
|Protein 130.3g||186 %|
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Calories per serving: 982
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