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Name: Spicy Szechuan Style Shrimp and Scallops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Chinese dark soy sauce; 1 ts Tapioca starch; Peanut oil for stir frying; 1/4 lb Snow peas strung, rinsed; 1 tb Chinese cooking wine; 3 Cloves fresh garlic finely chopped; 1/2 cn water chestnuts Sliced; 1/2 ts Salt; 3 tb Hot bean sauce; 1 tb Sweet bean sauce; 1/2 lb scallops Large, bite sized; 1 tb Tapioca starch; 1 sm Onion 1/2" wedges; Sunflower seeds for garnish; 1 tb Sesame oil; 1 ts Sugar; 3/4 lb green shrimp Medium, shelled; 1 tb Chinese light soy sauce; 1 tb Chinese cooking wine; 1/2 c Bamboo shoots shredded; 1/2 c Chicken broth

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INGREDIENTS

SAUCE MIXTURE
1 tb Chinese dark soy sauce
1 ts Tapioca starch
Peanut oil ; for stir frying
1/4 lb Snow peas ; strung, rinsed
1 tb Chinese cooking wine
3 Cloves fresh garlic ; finely chopped
1/2 cn water chestnuts ; Sliced
1/2 ts Salt
3 tb Hot bean sauce
1 tb Sweet bean sauce
1/2 lb scallops ; Large, bite sized
1 tb Tapioca starch
1 sm Onion ; 1/2" wedges
Sunflower seeds ; for garnish
1 tb Sesame oil
1 ts Sugar
3/4 lb green shrimp ; Medium, shelled
1 tb Chinese light soy sauce
1 tb Chinese cooking wine
1/2 c Bamboo shoots ; shredded
1/2 c Chicken broth

Servings

INSTRUCTIONS

This is a Szechuan style item which will warm your tummy. Serve with a generous helping of steamed rice and a glass of ice water. If you like it hotter, just add more hot bean sauce. PREPARATION: Peel the shrimp and make a deep cut in the back so they will open up flower style while cooking. Devein if necessary at the same time. If the scallops are large, slice each across the grain into two or three pieces. Sprinkle with the starch, toss and add the soy sauce Put aside while you prepare the balance of the ingredients. Prepare the vegetables. Mix the sauce ingredients [A] together in a measuring cup. Stir well to dissolve the Tapioca starch and sugar. COOKING: Heat about one Tbsp. oil in your wok and add the shrimp and scallops. Stir fry until the shrimp are opaque and almost done, about one to two minutes. Sprinkle with the wine, stir fry for another half a minute and remove from the wok. Add 2 Tbsp. Oil to the wok and add the garlic and onion. Stir fry for about half a minute being careful not to burn the garlic. Add the water chestnuts and stir fry for a moment. Add the remaining vegetables and salt. Stir fry for about one minute. Return shrimp and any juices to the wok. Give the sauce mixture a stir to recombine the starch and add to the wok. Bring to a boil and cook until the sauce thickens and clears. Transfer to a serving dish, garnish and serve at once. Recipe by: Spice Merchant Posted to MC-Recipe Digest by "Chateau Stripmine" on Mar 6, 1998

NOTES

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Spicy Szechuan Style Shrimp and Scallops

SAUCE MIXTURE
1 tb Chinese dark soy sauce
1 ts Tapioca starch
 Peanut oil for stir frying
1/4 lb Snow peas strung, rinsed
1 tb Chinese cooking wine
3 Cloves fresh garlic finely chopped
1/2 cn water chestnuts Sliced
1/2 ts Salt
3 tb Hot bean sauce
1 tb Sweet bean sauce
1/2 lb scallops Large, bite sized
1 tb Tapioca starch
1 sm Onion 1/2" wedges
 Sunflower seeds for garnish
1 tb Sesame oil
1 ts Sugar
3/4 lb green shrimp Medium, shelled
1 tb Chinese light soy sauce
1 tb Chinese cooking wine
1/2 c Bamboo shoots shredded
1/2 c Chicken broth

This is a Szechuan style item which will warm your tummy. Serve with a  generous helping of steamed rice and a glass of ice water. If you like it  hotter, just add more hot bean sauce.    PREPARATION: Peel the shrimp and make a deep cut in the back so they will  open up flower style while cooking. Devein if necessary at the same time.  If the scallops are large, slice each across the grain into two or three  pieces. Sprinkle with the starch, toss and add the soy sauce    Put aside while you prepare the balance of the ingredients.    Prepare the vegetables. Mix the sauce ingredients [A] together in a  measuring cup. Stir well to dissolve the Tapioca starch and sugar.    COOKING: Heat about one Tbsp. oil in your wok and add the shrimp and  scallops. Stir fry until the shrimp are opaque and almost done, about one  to two minutes. Sprinkle with the wine, stir fry for another half a minute  and remove from the wok.    Add 2 Tbsp. Oil to the wok and add the garlic and onion. Stir fry for about  half a minute being careful not to burn the garlic.    Add the water chestnuts and stir fry for a moment. Add the remaining  vegetables and salt. Stir fry for about one minute. Return shrimp and any  juices to the wok.    Give the sauce mixture a stir to recombine the starch and add to the wok.  Bring to a boil and cook until the sauce thickens and clears. Transfer to a  serving dish, garnish and serve at once.    Recipe by: Spice Merchant    Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>  on Mar 6, 1998

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Nutrition

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Serving Size: 1 Serving (1160g)
Recipe Makes: 1

Calories: 1007
Calories from Fat: 201 (20%)

Amt Per Serving		% DV

	Total Fat 22.4g	30 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 9g
Cholesterol 584.6mg		180 %
Sodium 2769.3mg		95 %
Potassium 2548.6mg		67 %
Total Carbohydrate 77.5g		23 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 70.7g
Protein 121.9g		174 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1007

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