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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Scallops’

17

Aug

2009

Stir-Fry Shrimp and Scallops

A delightful dish for shellfish lovers.

½ pound medium size raw shrimp (31 to 40 per pound)
½ pound large scallops (1.5 inches in diameter)
1 medium size green bell pepper
2 tablespoons flour
1 teaspoon salt
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
1 teaspoon finely grated fresh ginger root
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
1 teaspoon white vinegar or fresh lemon juice
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. Rinse scallops with cold water and pat dry with paper towels. Cut each scallop in half.  Wash, discard stem and seeds from green pepper and cut into 1-inch squares. Peel and finely grate the fresh ginger root.

In a small bowl, mix the sauce ingredients together thoroughly and set aside. In a medium size bowl, combine the flour and salt. Mix together. Place the shrimp and scallops in the flour and salt mixture. Lightly toss and coat the shrimp and scallops with the flour and salt.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the shrimp and scallops to wok. Stir-fry until both sides of the shrimp are pink and the scallops are almost cooked through, approximately 2 to 3 minutes. Add green peppers to wok. Cook and stir for about 1 minute. Add the sauce mixture to wok and mix well. Stir-fry for 30 seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 to 6 minutes


5

Sep

2008

Stir-Fry Pasta

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

Marinade:
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt

Preparation:
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.

To Cook:
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

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