| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Scallops, Shrimp |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Scallops |
| 3/4 |
lb |
Medium shrimp; shelled and deveined |
| 1/2 |
lb |
Snow peas |
| 3/8 |
lb |
Broccoli florets |
| 5 |
|
Garlic cloves; sliced |
| 1/2 |
ts |
Chicken bouillon; *see below |
| 1 |
tb |
Starch in a thin paste in cold water |
|
|
Oil |
|
|
Soy sauce |
INSTRUCTIONS
Fry the garlic in the oil until it just shows signs of browning. Add the
scallops and the shrimp. Cook on as high heat as possible until the
scallops turn white and the shrimp pink, turning constantly (about 5
minutes). Add the vegetables. Heat for a minute, then sprinkle with soy
sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the
bottom of the wok with the starch paste. Continue to toss rapidly for a few
minutes until everything is hot and covered with the sauce. Serve
immediately.
Notes: * Dissolve chicken bouillon in 1/2 cup water.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 221 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
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