Title: Seafood Stir-Fry - Queen Susan Hwang
Categories: None
Yield: 1 Servings

1	lb	Tiger prawns
1/2	lb	Scallops
1/3	c	Oyster sauce; (Chinese oyster-flavored sauce)
2	tb	Soy sauce
2	tb	Honey
1 1/2	tb	Sesame oil
1	tb	Rice vinegar
1/2	c	Chopped green onions
1	tb	Minced garlic
1	ts	Minced ginger root
1/2	ts	Pepper
4		Heads baby bok choy; (white stem cabbage)
2	ts	Salad oil
		Salt to taste
1	tb	Cornstarch
2	tb	Water

Notes: From Hawaiian Electric Kitchen.

Shell and clean prawns. Drain scallops well. In a bowl, combine oyster sauce, soy sauce, honey, sesame oil, rice vinegar, green onions, 2 teaspoons of the garlic, the ginger, and pepper. Add prawns and scallops; marinate for 20 minutes. Cut bottoms off bok choy and separate leaves. In a wok, heat salad oil; brown remaining teaspoon minced garlic. Add bok choy and stir-fry for 1 minute. Cover and cook for 1 more minute; season with salt. Put vegetables onto serving platter. Combine cornstarch and water. Heat wok; add seafood and stir-fry for a few minutes. Add cornstarch mixture and stir until thickened. Pour seafood over vegetables. Makes 6 servings.

Beef or chicken can be used in place of the seafood.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998

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