Seafood Stir-Fry

Course : Seafoods
Serves: 6
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1 pound tiger prawns
1/2 pound scallops
1/3 cup oyster sauce -- chinese oyster-flavor flavor sauce
2 tablespoons soy sauce 2
1 tablespoon honey
1 1/2 tablespoons sesame oil
1 tablespoon rice vinegar
12 cups chopped green onions
1 tablespoon minced garlic
1 teaspoon minced ginger root
1/2 teaspoon pepper
4 medium baby bok choy -- white stem cabbage
2 teaspoons salad oil
1 teaspoon salt -- to taste
1 tablespoon cornstarch
2 tablespoons water

Preparation / Directions:

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


Nutritional Information:

159 Calories (kcal); 5g Total Fat; (28% calories from fat); 10g Protein; 20g Carbohydrate; 12mg Cholesterol; 190mg Sodium

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