Free Recipe Seafood Stir-Fry – Queen Susan Hwang
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Seafood Stir-Fry – Queen Susan Hwang Recipe
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
Seafood Stir-Fry – Queen Susan Hwang Preparation
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. by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
Cooking Temperature:
Recipe Serves: 1
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