| 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
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”