Stir Fried Shrimp And Scallops
|White rice||2⁄3 Cup (10.67 tbs) (Quick-Cooking / Long-Grain)|
|Reduced sodium soy sauce||2 Tablespoon|
|Rice vinegar/Cider vinegar||2 Tablespoon|
|Peanut oil/Vegetable oil||5 Tablespoon|
|Sweet red pepper||1 Large, cored, seeded, and cut into 1/2 inch squares|
|Carrot||1 Large, peeled and coarsely shredded|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Snow peas||3 Ounce, trimmed|
|Sugar||1 1⁄2 Teaspoon|
|Medium shrimp||12 Ounce, shelled and deveined|
|Whole bay scallop/Halved sea scallops||8 Ounce|
|Scallions||3 , minced (Including Tops)|
|Ginger piece||3⁄4 Inch, peeled and minced|
Cook the rice according to package directions.
Meanwhile, combine the soy sauce and vinegar in a small bowl and set aside.
Heat the oil in a wok or deep 12-inch skillet over moderately high heat for 1 minute.
Add the pepper, carrot, water chestnuts, and snow peas, sprinkle with the sugar, and stir-fry for 2 minutes or until glossy.
Add the shrimp and scallops and stir-fry for 3 minutes.
Add the scallions and ginger and stir-fry 1 minute longer.
Add the soy mixture and cook, uncovered, stirring occasionally, about 1 minute or until the mixture is syrupy and the shrimp and scallops are cooked through.