Shrimp and Scallops with Snow Peas, Bamboo Shoots, and Water Chestnuts
Author: John Lester
Recipe type: Main
Cuisine: Chinese
Serves: 6 - 8 servings
- 1 Cup Green Onions cut into 1-inch pieces, then cut again vertically
- 1 Cup Celery, finely diced
- 1 Cup Carrots, julienned
- 2 cloves Garlic, minced
- 1 pound Snow Peas
- Salt & Pepper, to taste
- 2 cups Seafood Broth
- 1 pound Shrimp, cleaned and deveined
- 1 pound Sea Scallops
- 3 Tablespoons Cornstarch dissolved in 3 Tablespoons water
- 1 can Bamboo Shoots, drained
- 1 can Sliced Water Chestnuts, drained.
- In a wok, stir-fry green onions, celery, carrots, garlic, snow peas
- Season with salt & pepper, to taste.
- When vegetables begin to soften, pour in seafood broth.
- Place shrimp and sea scallops on top of stir-fried vegetables and place lid on wok for 3 - 4 minutes.
- Then stir until shrimp, scallops, vegetables are coated and sauce begins to boil.
- Stir in cornstarch dissolved in water.
- Add bamboo shoots and water chestnuts.
- Continue to stir until sauce becomes clear and thick.
- Remove from heat and serve hot with rice.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2011/05/happy-birthday-dad-chinese-feast.html
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