| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Chinese |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Dry sherry* |
| 1 |
ts |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1 |
pn |
White pepper |
| 1/2 |
lb |
Shrimp,medium,raw** |
| 1/4 |
lb |
Sea scallops*** |
| 1/2 |
lb |
Asparagus |
| 2 |
tb |
Vegetable oil |
| 2 |
ts |
Garlic,minced |
| 1/2 |
c |
Baby corn,canned,drained**** |
| 1/2 |
c |
Whole water chestnuts |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Sherry* |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
pn |
White pepper |
| 2 1/2 |
ts |
Cornstarch***** |
| 5 |
ts |
Water |
INSTRUCTIONS
MARINADE INGREDIENTS
STIR-FRY INGREDIENTS
* - or Chinese white wine
** - shelled and deveined
*** - cut in half horizontally
**** - and cut in half diagonally
***** - dissolve cornstarch in water
Combine the marinade ingredients in a medium bowl. Add the shrimp and
scallops; stir to coat. Set aside for 30 minutes. Snap off and
discard the tough ends of the asparagus and cut the spears diagonally
into 1 1/2" pieces. Place a wok or wide frying pan over high heat
until hot. Add the vegetable oil, swirling to coat the sides. Add the
garlic and cook, stirring, until fragrant, about 10 seconds. Add the
shrimp and scallops; stir-fry for 2 minutes or until the scallops
turn opaque and the shrimp turn pink. Remove the seafood from the
wok. Add the asparagus, baby corn, water chestnuts, and broth; cover
and cook for 2 minutes. Add the sherry, sesame oil, sugar, salt and
pepper. Return the seafood to the wok and add the cornstarch
solution. Cook, stirring, until the sauce boils and thickens.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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