Seafood Skillet Stir Fry Recipe
Summary
Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Fresh or Frozen Shrimp in Shells- 12 ounces or Frozen- 10 ounces, peeled and deveined shrimp | ||
| Scallops | 8 Ounce, frozen | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Cornstarch | 4 Teaspoon | |
| White Wine Worcestershire Sauce- 1 tablespoon | ||
| Chicken Bouillon Granules- 2 teaspoons | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Sweet Red or Green Pepper- 1 medium, cut into 1/2-inch pieces | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Green onion | 1/3 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Olive or Cooking Oil- 2 tablespoons | ||
| Parsley | 2 Tablespoon, snipped | |
| Lemon wedges | 4 | |
| Water | 1/2 Cup (16 tbs) | |
| Ground pepper | 1/8 Teaspoon | |
Directions
GETTING READY
1) Leave the shrimps and scallops to thaw, if frozen.
2) Shell and devein the prawns if needed.
3) In a bowl, place together wine, cornstarch, Worcestershire sauce, bouillon, water, and pepper. Set aside.
4) In a cup mix together 4 teaspoon of water with cornflour to a smooth paste.
MAKING
5) In a wok, heat half of oil and stir mushrooms, red pepper, celery, onion, and garlic for 3 to 4 minutes till crisp-tender.
6) Take the vegetables out of the wok.
7) In the same wok heat the remaining oil and stir fry scallops and shrimps for 2 to 3 minutes or until the seafood is opaque.
8) Remove and set aside.
FINALIZING
9) In the same wok, heat cornstarch mixture until thickened.
10) Transfer the vegetables and seafood to wok.
11) Simmer for 1 minute or till heated through.
SERVING
12) Serve over rice with lemon sprinkled with parsley if desired.
1) Leave the shrimps and scallops to thaw, if frozen.
2) Shell and devein the prawns if needed.
3) In a bowl, place together wine, cornstarch, Worcestershire sauce, bouillon, water, and pepper. Set aside.
4) In a cup mix together 4 teaspoon of water with cornflour to a smooth paste.
MAKING
5) In a wok, heat half of oil and stir mushrooms, red pepper, celery, onion, and garlic for 3 to 4 minutes till crisp-tender.
6) Take the vegetables out of the wok.
7) In the same wok heat the remaining oil and stir fry scallops and shrimps for 2 to 3 minutes or until the seafood is opaque.
8) Remove and set aside.
FINALIZING
9) In the same wok, heat cornstarch mixture until thickened.
10) Transfer the vegetables and seafood to wok.
11) Simmer for 1 minute or till heated through.
SERVING
12) Serve over rice with lemon sprinkled with parsley if desired.
Chef
