Title: Spicy Szechuan Style Shrimp and Scallops
Categories: New, Text, Import
Yield: 1 Servings

3/4 lb Medium green shrimp; shelled
1/2 lb Large scallops; bite sized
-pieces
1 tb Chinese light soy sauce
1 ts Tapioca starch
1 tb Chinese cooking wine
1 sm Onion; 1/2" wedges
3 Cloves fresh garlic; finely
-minced
1/4 lb Snow peas; strung, rinsed
1/2 c Bamboo shoots; shredded
1/2 cn Sliced water chestnuts
1/2 ts Salt
Peanut oil for stir frying
Sunflower seeds for garnish

-------------------------------SAUCE MIXTURE-------------------------------
3 tb Hot bean sauce
1 tb Sesame oil
1 tb Chinese cooking wine
1 ts Sugar
1/2 c Chicken broth
1 tb Chinese dark soy sauce
1 tb Sweet bean sauce
1 tb Tapioca starch

This is a Szechuan style item which will warm your tummy. Serve with a
generous helping of steamed rice and a glass of ice water. If you like it
hotter, just add more hot bean sauce.

PREPARATION: Peel the shrimp and make a deep cut in the back so they will
open up flower style while cooking. Devein if necessary at the same time.
If the scallops are large, slice each across the grain into two or three
pieces. Sprinkle with the starch, toss and add the soy sauce

Put aside while you prepare the balance of the ingredients.

Prepare the vegetables. Mix the sauce ingredients [A] together in a
measuring cup. Stir well to dissolve the Tapioca starch and sugar.

COOKING: Heat about one Tbsp. oil in your wok and add the shrimp and
scallops. Stir fry until the shrimp are opaque and almost done, about one
to two minutes. Sprinkle with the wine, stir fry for another half a minute
and remove from the wok.

Add 2 Tbsp. Oil to the wok and add the garlic and onion. Stir fry for about
half a minute being careful not to burn the garlic.

Add the water chestnuts and stir fry for a moment. Add the remaining
vegetables and salt. Stir fry for about one minute. Return shrimp and any
juices to the wok.

Give the sauce mixture a stir to recombine the starch and add to the wok.
Bring to a boil and cook until the sauce thickens and clears. Transfer to a
serving dish, garnish and serve at once.

Recipe by: Spice Merchant

Posted to MC-Recipe Digest by "Chateau Stripmine"
on Mar 6, 1998