Shrimp and Scallop Stir Fry Recipe
Ingredients
| 2 cups frozen Japanese-style vegetables | ||
| Pea package | 1 , frozen | |
| Water | 1/3 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Sherry | 3 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1 lb. medium shrimp, shelled and deveined | ||
| 1/2 lb. bay scallops | ||
Directions
In 2-quart casserole, combine Japanese-style vegetables and pea pods.
Cover.
Microwave at High for 4 to 5 minutes, or until vegetables are defrosted, stirring after half the time to break apart.
Let stand, covered, for 5 minutes.
Drain.
Set aside.
In 2-cup measure, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
Pour over vegetables.
Stir in shrimp and scallops.
Re-cover.
Microwave at High for 7 to 10 minutes, or until shrimp and scallops are opaque, stirring twice.
Let stand, covered, for 3 minutes.
Cover.
Microwave at High for 4 to 5 minutes, or until vegetables are defrosted, stirring after half the time to break apart.
Let stand, covered, for 5 minutes.
Drain.
Set aside.
In 2-cup measure, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
Pour over vegetables.
Stir in shrimp and scallops.
Re-cover.
Microwave at High for 7 to 10 minutes, or until shrimp and scallops are opaque, stirring twice.
Let stand, covered, for 3 minutes.
Chef
