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CATEGORY CUISINE TAG YIELD
Grains, Meats Chinese Import, New, Text 1 Servings

INGREDIENTS

3/4 lb Medium green shrimp, shelled
1/2 lb Large scallops, bite sized
pieces
1 T Chinese light soy sauce
1 t Tapioca starch
1 T Chinese cooking wine
1 Onion, 1/2" wedges
3 Cloves fresh garlic, finely
minced
1/4 lb Snow peas, strung rinsed
1/2 c Bamboo shoots, shredded
1/2 Sliced water chestnuts
1/2 t Salt
Peanut oil for stir frying
Sunflower seeds for garnish
3 T Hot bean sauce
1 T Sesame oil
1 T Chinese cooking wine
1 t Sugar
1/2 c Chicken broth
1 T Chinese dark soy sauce
1 T Sweet bean sauce
1 T Tapioca starch

INSTRUCTIONS

This is a Szechuan style item which will warm your tummy. Serve with a
generous helping of steamed rice and a glass of ice water. If you  like
it hotter, just add more hot bean sauce.  PREPARATION: Peel the shrimp
and make a deep cut in the back so they  will open up flower style
while cooking. Devein if necessary at the  same time. If the scallops
are large, slice each across the grain  into two or three pieces.
Sprinkle with the starch, toss and add the  soy sauce  Put aside while
you prepare the balance of the ingredients.  Prepare the vegetables.
Mix the sauce ingredients [A] together in a  measuring cup. Stir well
to dissolve the Tapioca starch and sugar.  COOKING: Heat about one
Tbsp. oil in your wok and add the shrimp and  scallops. Stir fry until
the shrimp are opaque and almost done, about  one to two minutes.
Sprinkle with the wine, stir fry for another half  a minute and remove
from the wok.  Add 2 Tbsp. Oil to the wok and add the garlic and onion.
Stir fry for  about half a minute being careful not to burn the garlic.
Add the water chestnuts and stir fry for a moment. Add the remaining
vegetables and salt. Stir fry for about one minute. Return shrimp and
any juices to the wok.  Give the sauce mixture a stir to recombine the
starch and add to the  wok. Bring to a boil and cook until the sauce
thickens and clears.  Transfer to a serving dish, garnish and serve at
once.  Recipe by: Spice Merchant  Posted to MC-Recipe Digest by
"Chateau Stripmine"  <chateaustripmin@mcn.net> on Mar 6, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 861
Calories From Fat: 295
Total Fat: 33g
Cholesterol: 63.2mg
Sodium: 2836.7mg
Potassium: 763.6mg
Carbohydrates: 120.9g
Fiber: 5.9g
Sugar: 66g
Protein: 22.2g


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