Lady Linda's Delightful Shrimp And Scallop Stir-Fry
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
42
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tbsp
Ground Ginger1 tbsp
Crushed Red Pepper Flakes2 tbsps
Fish Sauce1 tbsp
Cornstarch1 cup
Vegetable Oil (divided)2 tsps
Garlic (minced)1 cup
Chicken Broth1 small
Onion (sliced)2 small
Zucchini (sliced)1 small
Yellow Squash (sliced)1 cup
Carrot (julienned)Directions:
1
Toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl
2
Cover, and marinate 30 minutes
3
Heat half of the oil in a wok over high heat
4
Stir in the garlic, and cook until it begins to brown, about 30 seconds
5
Stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes
6
Dissolve the remaining 1 tablespoon of cornstarch in the chicken broth
7
Pour into the wok, and stir until thickened
8
Remove to a bowl
9
Clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot
10
Cook and stir until the vegetables are tender, about 5 minutes
11
Stir in the shrimp, green pepper, and scallop mixture
12
Stir until hot