HOW TO MAKE SEAFOOD DELIGHT
Prep time: 30 minutes
Cooking time: 15 minutes
Yields: Serves 4 with steamed rice
4 tbsp cooking oil
1 large onion, peeled and diced.
4 oz ginger, peeled and sliced thinly.
5 cloves garlic, minced
1 medium size, (1 ½ cups carrots), peeled and sliced thinly
1 cup bamboo shoots
1 can straw mushrooms, drained
3 tbsp Chinese wine (Shaoxing)
3 tbsp sesame oil
1 lb. squid, (I used frozen and thawed it) then sliced it into ¼ inch thick.
1 lb. medium size shrimp, peeled and deveined, tails intact.
1 lb. baby scallops
1 cup chicken broth
2 tbsp cornstarch dissolved in ½ cup water or chicken broth
2 cups scallions, cut into long strips
salt and pepper
a pinch of sugar
Boil water and blanch squid for a minute, then remove from water and set aside.
Meanwhile, heat cooking oil for a minute then add onion, ginger and garlic and sauté
(stirring occasionally) for 3 minutes.
Add carrots, stir and cook for 1 minute.
Add bamboo shoots, stir and cook for a minute.
Add mushrooms and snow peas. Stir and cook for a minute.
Add Chinese wine. Add sesame oil.
Add shrimp, add scallops, add squid and continue to stir making sure all the seafood
is cooking evenly. Use medium to high heat. Cover with the lid and cook for a
Uncover, stir and add broth.
Increase the heat to high and bring to a boil.
Cover and cook for 2 minutes.
Uncover, stir and create a well in the middle of the dish. Add cornstarch slurry.
Keep stirring until sauce is thick. Adjust heat to medium.
Season with salt and pepper. Add a pinch of sugar.
Stir and cook for a minute. Then turn off heat.
Add scallions, stir and cover. Allow carry over cooking to wilt and cook the scallions.