Seafood with Root Vegetables in a Long Handle Wok
Coastal Fusion in a Long Handle Wok
ingredients
- 2 tablespoons cooking oil
- 2 garlic cloves, crushed and chopped
- 1 tablespoon crushed, chopped ginger
- ½ cup julienned carrots
- ½ cup julienned parsnips
- ¼ pound medium shrimp, shelled and deveined
- ½ cup julienned zucchini
- ¼ pound sea scallops, cut in half widthwise
- ¼ pound squid tentacles, rinsed in cold water
- ¼ cup hoisin sauce
- 4 scallions, cut into ½-inch pieces
steps
- 1.
Place your Barebones Long Handle Wok over a live-fire and heat the cooking oil until it shimmers.
- 2.
Add the garlic and ginger, stirring swiftly for about 30 seconds to release their aroma.
- 3.
Toss in the julienned carrots and parsnips, stir-frying for 1 minute until they begin to soften.
- 4.
Add the shrimp to the wok and stir-fry for 1 minute, allowing them to turn pink.
- 5.
Stir in the zucchini and continue to cook for another 30 seconds.
- 6.
Add the scallops, cooking for 30 seconds, just until the edges start to crack.
- 7.
Introduce the squid tentacles, stirring for 30 seconds until they curl slightly.
- 8.
Pour in the hoisin sauce and stir-fry everything together for an additional 30 seconds.
- 9.
Garnish with chopped scallions and serve over fluffy steamed rice.
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