Shrimp and Scallop Stir Fry
|Frozen japanese style vegetables||2 Cup (32 tbs)|
|Frozen pea pods||6 Ounce (1 Package)|
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Medium shrimp||1 Pound, shelled and deveined|
|Bay scallops||1⁄2 Pound|
In 2-quart casserole, combine Japanese-style vegetables and pea pods.
Microwave at High for 4 to 5 minutes, or until vegetables are defrosted, stirring after half the time to break apart.
Let stand, covered, for 5 minutes.
In 2-cup measure, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
Pour over vegetables.
Stir in shrimp and scallops.
Microwave at High for 7 to 10 minutes, or until shrimp and scallops are opaque, stirring twice.
Let stand, covered, for 3 minutes.