Chinese Seafood Salad Recipe
Chinese Seafood Salad is best when prepared just before consuming. This Chinese Seafood Salad has what it takes to sooth your palate. Happy cooking!
Ingredients
1/2 lb (230 g) medium shrimp in shells
1-2 tbs (15-30 ml) peanut oil or salad oil for stir-frying
4-oz pkg (120 g) Chinese Long Beans
1/2 cup (120 ml) Water Chestnuts, sliced
1 red or green bell pepper, cut into bite-size strips
1/4 cup (60 ml)Black Radish, shredded
2 cups (480 ml) shredded Chinese or napa cabbage
1/4 lb (115 g) flaked cooked crabmeat, optional
1/4 cup (60 ml) red wine vinegar
2 tbs (30 ml) sesame or peanut oil
2 tbs (30 ml) soy sauce
1 tbs (15 ml) water
1 clove garlic, minced
Directions
Cook shrimp by boiling in water about 3 minutes, until pink.
Remove shells and veins; rinse in cold water.
Trim ends of Chinese long beans; cut into 2-inch lengths.
Heat oil in wok or large skillet; add beans, water chestnuts and bell pepper; stir-fry for 3 minutes.
Add black radish, cabbage, crab and shrimp to wok; toss 1 minute.
Cover.
Meanwhile, combine the remaining ingredients; toss with vegetables and seafood.
Remove shells and veins; rinse in cold water.
Trim ends of Chinese long beans; cut into 2-inch lengths.
Heat oil in wok or large skillet; add beans, water chestnuts and bell pepper; stir-fry for 3 minutes.
Add black radish, cabbage, crab and shrimp to wok; toss 1 minute.
Cover.
Meanwhile, combine the remaining ingredients; toss with vegetables and seafood.
