Chinese Seafood Salad
|Medium shrimp||1⁄2 Pound (In Shells, 230 Gram)|
|Peanut oil/Salad oil||30 Milliliter (For Stir Frying, 2 Tablespoon)|
|Chinese long beans||4 Ounce (120 Gram)|
|Water chestnuts||120 Milliliter, sliced (1/2 Cup)|
|Bell pepper||1 , cut into strips (Red Or Green)|
|Black radish||60 Milliliter, shredded (1/4 Cup)|
|Shredded chinese cabbage/Napa cabbage||480 Milliliter (2 Cups)|
|Flaked cooked crabmeat||1⁄4 Pound (115 Gram)|
|Red wine vinegar||60 Milliliter (1/4 Cup)|
|Sesame oil/Peanut oil||30 Milliliter (2 Tablespoon)|
|Soy sauce||30 Milliliter (2 Tablespoon)|
|Water||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
Cook shrimp by boiling in water about 3 minutes, until pink.
Remove shells and veins; rinse in cold water.
Trim ends of Chinese long beans; cut into 2-inch lengths.
Heat oil in wok or large skillet; add beans, water chestnuts and bell pepper; stir-fry for 3 minutes.
Add black radish, cabbage, crab and shrimp to wok; toss 1 minute.
Meanwhile, combine the remaining ingredients; toss with vegetables and seafood.