| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Baltimore |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 8 |
oz |
Salmon fillet, cubed |
| 8 |
oz |
Bay or sea scallops |
| 8 |
oz |
Med shrimp, peeled and deveined |
| 1 |
|
Fresh chili peppers, about 1" long (up to 2) |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 |
tb |
Chili bean paste |
| 2 |
tb |
Soy sauce |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Ginger, freshly grated |
| 3 |
|
Scallions, sliced into 1" lenths |
| 1 |
lb |
Snow peas, stem and string removed |
|
4 |
grams fat |
INSTRUCTIONS
SAUCE
Here are a couple of recipes that were in the Baltimore Sun yesterday.
Heat wok until hot and add oil. Add salmon, scallops and shrimp. Stirfry
until shrimp turn bright pink. Remove and hold on warm platter. In medium
bowl mix sauce ingredients together. (everything except scallions and snow
peas) Add sauce mix to hot wok and stir with whisk until thickened. Return
seafood to wok. Add scallions and snow peas. Heat briefly, till snow peas
turn bright green. Serve immeadiately. Serves 4. Per serving: 266 calories,
Posted to Digest eat-lf.v097.n035 by Denise and Ernie Svehla
<dsvehla@cris.com> on Feb 06, 1997.
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