Stir Fried Shrimp And Scallops Recipe
Ingredients
| 2/3 cup quick-cooking or long-grain white rice | ||
| 2 tablespoons reduced-sodium soysauce | ||
| 2 tablespoons rice vinegar or cidervinegar | ||
| 5 tablespoons peanut or vegetable oil | ||
| 1 large sweet red pepper, cored, seeded, and cut into 1/2 inch squares | ||
| 1 large carrot, peeled and coarsely shredded | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Snow peas | 3 Ounce, trimmed | |
| Sugar | 1 1/2 Teaspoon | |
| 12 ounces medium-size shrimp, shelled and deveined | ||
| 8 ounces whole bay scallops or halved sea scallops | ||
| 3 scallions, including tops, minced | ||
| 1 piece fresh ginger, about 3/4 inch long, peeled and minced | ||
Directions
Cook the rice according to package directions.
Meanwhile, combine the soy sauce and vinegar in a small bowl and set aside.
Heat the oil in a wok or deep 12-inch skillet over moderately high heat for 1 minute.
Add the pepper, carrot, water chestnuts, and snow peas, sprinkle with the sugar, and stir-fry for 2 minutes or until glossy.
Add the shrimp and scallops and stir-fry for 3 minutes.
Add the scallions and ginger and stir-fry 1 minute longer.
Add the soy mixture and cook, uncovered, stirring occasionally, about 1 minute or until the mixture is syrupy and the shrimp and scallops are cooked through.
Meanwhile, combine the soy sauce and vinegar in a small bowl and set aside.
Heat the oil in a wok or deep 12-inch skillet over moderately high heat for 1 minute.
Add the pepper, carrot, water chestnuts, and snow peas, sprinkle with the sugar, and stir-fry for 2 minutes or until glossy.
Add the shrimp and scallops and stir-fry for 3 minutes.
Add the scallions and ginger and stir-fry 1 minute longer.
Add the soy mixture and cook, uncovered, stirring occasionally, about 1 minute or until the mixture is syrupy and the shrimp and scallops are cooked through.
Chef
