Title: Shrimp and Sea Scallop Stir-Fry
Categories: Seafood
Yield: 4 Servings
| 6 | tb | Vegetable oil |
| 8 | oz | Shrimp, peeled and deveined |
| 8 | oz | Sea scallops |
| 3 | | Carrots; julienned |
| 4 | | Celery stalks cut into 1" pieces (at an angle) |
| 2 | | Red bell pepppers seeded and julienned |
| 2 | | Yellow bell pepper seeded and julienned |
| 2 | | Green bell peppers seeded and julienned |
| 12 | | Mushrooms; sliced |
| 3 | ts | Garlic, minced |
| 1 | bn | Cilantro; chopped |
| 1 | bn | Scallions cut into 1" pieces (at an angle) |
| 2 | | Limes, juiced |
| 1 | ts | Dried red pepper flakes (or to taste) |
| 1/4 | c | Sherry |
| 1/4 | c | Soy sauce |
| 1 | lb | Soba noodles cooked al dente |
In a large, heated wok (or saut‚ pan) place the oil and heat it on high
until it just begins to smoke. Add the shrimp and scallops, and stir-fry
them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and
garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and
toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix
the ingredients together and cook them for 1 minute, or until the liquid is
reduced by 1/2. Add the soy sauce and mix it in. Add soba noodles and toss
them in.