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Stir Fried Shrimp And Scallops

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  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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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