Chinese Shrimp and Scallops in Garlic Sauce

Title:
Chinese Shrimp and Scallops in Garlic Sauce

Yield:
4 Servings

Categories:
Chinese,
Scallops,
Shrimp




Ingredients:





   3/4 lb Scallops


   3/4 lb Medium shrimp; shelled and


          -deveined


   1/2 lb Snow peas


   3/8 lb Broccoli florets


     5    Garlic cloves; sliced


   1/2 ts Chicken bouillon; *see below


     1 tb Starch in a thin paste in


          -cold water


          Oil


          Soy sauce






 Fry the garlic in the oil until it just shows signs of browning. Add the


 scallops and the shrimp. Cook on as high heat as possible until the


 scallops turn white and the shrimp pink, turning constantly (about 5


 minutes). Add the vegetables. Heat for a minute, then sprinkle with soy


 sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the


 bottom of the wok with the starch paste. Continue to toss rapidly for a few


 minutes until everything is hot and covered with the sauce. Serve


 immediately.


 


 Notes: * Dissolve chicken bouillon in 1/2 cup water.


 


 Formatted & Busted by RecipeLu 


 Posted to recipelu-digest Volume 01 Number 221 by RecipeLu


 
on Nov 08, 1997