Categories
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Seafood Stir-Fry |
Tips: When you are preparing dense
vegetables, such as carrots and other
root vegetables, for stir-frying, slice
them into thin, evenly sized pieces so
that they cook quickly and at the same
rate. Delicate vegetables, such as bell
peppers, leeks and scallions, do not
need to be cut as thinly.
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Yield:4
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INGREDIENTS: |
| 3 1/2 oz |
small, thin asparagus spears, trimmed |
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| 1 tbsp |
sunflower oil |
|
| 1in piece |
fresh ginger root, cut into thin strips |
|
| 1 |
medium leek, shredded |
|
| 2 |
medium carrots, julienned |
|
| 3 1/2 oz |
baby corn cobs, quartered lengthwise |
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| 2 tbsp |
light soy sauce |
|
| 1 tbsp |
oyster sauce |
|
| 1 tsp |
clear honey |
|
| 1 lb |
cooked, assorted shellfish, thawed if frozen |
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freshly cooked egg noodles, to serve |
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| 4 |
large cooked shrimp |
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small bunch fresh chives, freshly snipped |
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DIRECTIONS:
- Bring a small pan of water to a boil and blanch the asparagus for 1-2 minutes. Drain, set aside, and keep warm.
- Heat the oil in a wok or large skillet and stir-fry the ginger, leek, carrot and corn for 3 minutes.
- Add the soy sauce, oyster sauce, and honey to the wok or skillet. Stir in the shellfish and continue to stir-fry for 2-3 minutes until the vegetables are just tender and the shellfish is thoroughly heated through.
- Add the blanched asparagus to the wok or skillet and stir-fry for about 2 minutes.
- To serve, pile the cooked noodles onto 4 warm serving plates and spoon the seafood and vegetable stir-fry on top. Serve garnished with a large shrimp and freshly snipped chives.
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