A unique combination pasta dish where East meets West! Kids will love the curly pasta and just maybe you can get them to eat the seafood!
1/2 package Rotini pasta (8 oz.)
6 cups water
1 teaspoon salt for boiling the pasta
6 oz. boneless and skinless chicken breast (1/2 small breast)
4 oz. small size raw shrimp
4 oz. baby scallops
4 stalks medium size bok choy cabbage (approx. ½ pound)
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon oyster sauce (sold in the Asian section of most supermarkets)
2 teaspoons pure sesame oil
1 teaspoon sugar
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt
Slice the half chicken breast lengthwise in half then crosswise cut into ¼-inch thin pieces. Peel, de-vein and rinse shrimp. Rinse scallops. In a bowl, combine the chicken, shrimp and scallops with the marinade ingredients. Mix together thoroughly and set aside. Wash bok choy cabbage and cut the stalks crosswise into ½-inch pieces. Slice onion in half lengthwise and then cut crosswise into ¼-inch thin strips.
In a medium size pot, bring water to a boil. Add pasta and salt. Boil the pasta and stir occasionally for approximately 7 minutes. While the pasta is boiling, heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add the marinated chicken, shrimp and scallops into wok. Cook and stir for approximately 2 minutes until the chicken, shrimp and scallops are almost cooked through. Add bok choy cabbage and stir-fry for another minute. Drain the cooked pasta and add to wok. Add soy sauce, oyster sauce, pure sesame oil and sugar. Stir-fry for 2 minutes longer until the pasta absorbs all of the sauce. Serve hot.
Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: Total 14 minutes