| 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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