Seafood Salpicao in a Long Handle Wok
"Brothy Seafood Salpicao Prep time: 15 minutes l Cook time: 7 minutes | Serve 4 1 teaspoon hot sesame oil 1 tablespoon brown sugar ¼ cup oyster sauce ¼ cup vegetable or meat broth 1 tablespoon cornstarch 2 tablespoons cooking oil 4 garlic cloves, crushed and chopped 1 medium onion, cut into 1-inch pieces 4 ounces (113 g) shiitake mushrooms, sliced ¼ pound (113 g) medium shrimp, shelled and deveined 1 cup broccoli florets ¼ pound (113 g) scallops, cut in half widthwise 2 cups sugar snap or snow pea pods 1 red bell pepper, cut into 1-inch pieces ¼ pound (113 g) squid tentacles, rinsed in cold water 1. In a small bowl, whisk together the sesame oil, brown sugar, oyster sauce, broth, and cornstarch. Set aside. 2. In a wok over high heat, heat the cooking oil until it shimmers. 3. Add the garlic and onion and stir-fry for 1 minute. 4. Add the mushrooms and stir-fry for 1 minute. 5. Add the shrimp and stir-fry for 1 minute. 1 6. Add the broccoli and stir-fry for 1 minute. 7. Add the scallops and stir-fry for 30 seconds. 8. Add the pea pods and stir-fry for 1 minute. 9. Add the bell pepper and stir-fry for 1 minute. 10. Add the squid and stir-fry for 30 seconds. 11. Add the sesame oil mixture to the wok and stir-fry until a glaze forms. Serve over steamed rice."
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