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CATEGORY CUISINE TAG YIELD
Hawaiian 1 Servings

INGREDIENTS

1 lb Tiger prawns
1/2 lb Scallops
1/3 c Oyster sauce; (Chinese oyster-flavored sauce)
2 tb Soy sauce
2 tb Honey
1 1/2 tb Sesame oil
1 tb Rice vinegar
1/2 c Chopped green onions
1 tb Minced garlic
1 ts Minced ginger root
1/2 ts Pepper
4 Heads baby bok choy; (white stem cabbage)
2 ts Salad oil
Salt to taste
1 tb Cornstarch
2 tb Water

INSTRUCTIONS

Notes: From Hawaiian Electric Kitchen.
Shell and clean prawns. Drain scallops well. In a bowl, combine oyster
sauce, soy sauce, honey, sesame oil, rice vinegar, green onions, 2
teaspoons of the garlic, the ginger, and pepper. Add prawns and scallops;
marinate for 20 minutes. Cut bottoms off bok choy and separate leaves. In a
wok, heat salad oil; brown remaining teaspoon minced garlic. Add bok choy
and stir-fry for 1 minute. Cover and cook for 1 more minute; season with
salt. Put vegetables onto serving platter. Combine cornstarch and water.
Heat wok; add seafood and stir-fry for a few minutes. Add cornstarch
mixture and stir until thickened. Pour seafood over vegetables. Makes 6
servings.
Beef or chicken can be used in place of the seafood.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998

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