| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Sea scallops |
| 1 |
|
Clove garlic |
| 2 |
c |
Boiling water |
| 1 |
c |
Uncooked rice |
| 1 |
pk |
Frozen snow peas |
| 1 |
|
Onion; sliced |
| 1 |
|
Green bell pepper; cored, seeded & sliced |
| 2 |
tb |
Canola oil |
| 1 |
cn |
(small) sliced mushrooms |
|
|
Soy sauce |
INSTRUCTIONS
SZECHUAN SAUCE
Date: Tue, 18 Jun 1996 07:27:14 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Place the scallops in a flat, shallow, glass pan in a single layer. Pour
on Szechuan sauce to cover. Squeeze the garlic clove(s) into the sauce
using a garlic press. Stir thoroughly to blend. Let stand for 1 hour. Add
the rice to the boiling water. Lower the heat to a very low, gentle simmer.
Cover. Simmer until the water is all absorbed (20-30 minutes). Heat the
wok. Add the oil. Stir fry the onion and green pepper. Add the scallops.
Stir fry until heated through. Add the pea pods and mushrooms. Stir fry
until the pea pods are tender crisp (the rice should be ready at this
time). Serve hot over the cooked rice with soy sauce alongside. ~~~ Ed
Hunter
EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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