Shrimp And Sea Scallop Stir-Fry Recipe - Cooking Index
6 tablespoons | 90ml | Vegetable oil |
8 oz | 227g | Shrimp - peeled and deveined |
8 oz | 227g | Sea scallops |
3 | Carrots - julienne | |
4 | Celery stalks - cut into 1" pieces | |
(at an angle) | ||
2 | Red bell peppers - seeded and julienne | |
2 | Yellow bell pepper - seeded and julienne | |
2 | Green bell peppers - seeded and julienne | |
12 | Mushrooms - sliced | |
3 teaspoons | 15ml | Garlic - minced |
1 | Cilantro - chopped | |
1 | Scallions - cut into 1" pieces | |
(at an angle) | ||
2 | Limes - juiced | |
1 teaspoon | 5ml | Dried red pepper flakes - (or to taste) |
1/4 cup | 59ml | Sherry |
1/4 cup | 59ml | Soy sauce |
1 lb | 454g / 16oz | Soba noodles - cooked al dente |
In a large, heated wok (or saute pan) place the oil and heat it on high until it just begins to smoke.
Add the shrimp and scallops, and stir-fry them for 3 minutes.
Add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry them for 3 minutes.
Add the cilantro and scallions, and toss them in. Add the lime juice, dried red pepper flakes, and sherry.
Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by 1/2.
Add the soy sauce and mix it in. Add soba noodles and toss them in.
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