Seafood Stir-Fry
Demonstrated by: 1997 Narcissus Queen - Susan Hwang.
Narcissus Festival on January 1, 1998.
Ingredients:
1 lb tiger prawns
1/2 lb scallops
1/3 cup oyster sauce (Chinese oyster-flavored sauce)
2 tablespoons soy sauce
2 tablespoons honey
1 1/2 tablespoons sesame oil
1 tablespoon rice vinegar
1/2 cup chopped green onions
1 tablespoon minced garlic
1 teaspoon minced ginger root
1/2 teaspoon pepper
4 heads baby bok choy (white stem cabbage)
2 teaspoons salad oil
Salt to taste
1 tablespoon cornstarch
2 tablespoons water
Directions:
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.
