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Wok With Me |
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Seafood 129
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Seafood in Nests
4 tbsp oil
1/2 tsp salt 1/2 tsp chopped fresh ginger 1/4 Ib scallops 1/4 Ib raw shrimp,peeled and deveined 1/4 Ib firm white fish, cut in 1 inch dice 1/2 tsp chopped garlic 1/41b broccoli florets 1/4 Ib snow peas, stems removed 2 oz. Chinese cabbage, stems cut in 1 '14 X '/2 inch pieces 1 oz. bamboo shoots, sliced 1 oz. canned mini corn 1/2oz. button mushrooms, sliced 1/2 oz. straw mushrooms 1 tbsp light soy sauce 3 tbsp dry sherry 1 tsp sugar pinch pepper 1/2 fish stock or chicken broth 3 tbsp oyster sauce 1 tbsp cornstarch 1/4 cup water or stock Heat half the oil. Add salt and ginger, and stir-fry 30 seconds. Add seafood and cook 2 minutes. Remove
from pan.Heat remaining oil, add garlic, broccoli, snow peas and cabbage stems. Stir-fry 2 minutes. Add chopped cabbage leaves,
bamboo shoots, corn, mushrooms and straw mushrooms. Blend in soy sauce, sherry, sugar, pepper and stock. Combine oyster sauce,
cornstarch and water. Bring vegetables and sauce to a boil, and stir in cornstarch mixture to thicken. Fold in seafood to
reheat.Serve in noodle nests.SERVES 4
Potato Nests or Baskets 1 Ib shredded potatos,egg noodles
3 tbsp cornstarch salt and pepper oil, for frying Combine potato, cornstarch and seasonings. Dip basket molds or wire strainers into hot oil. Place
4 to 5 tbsp potato mixture into the larger basket. Arrange to cover surface of basket. Place smaller basket on
top. Holding the handles of both baskets together, dip into hot oil to cover. When the potato sets, the smaller mold can be removed. Continue cooking until crisp and golden. Use for serving deep or stir-fried food. MAKES 4 - 6 BASKETS Honeyed Shrimp 3 tbsp oil
1 clove garlic, crushed 1 slice fresh ginger, finely chopped 1 2/3 Ibs raw shrimp,peeled with tails left on 1/4 cup honey 2 tsp soy sauce sesame seeds Heat oil in a wok on high heat . Add garlic and ginger and stir-fry for 30 seconds. Add shrimp in
two batches and stir-fry until pink. Remove the first batch before cooking the second. Combine honey and soy sauce,Add to
the wok toss quickly. Serve sprinkled with sesame seeds. SERVES 4
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