California Fat's Seafood Stir-Fry

Recipe Ingredients

		Hunan Sauce
3/4 cup	177ml	Kung pao sauce
		= (available in well-stocked supermarkets)
2 2/3 tablespoons	39ml	Ketchup
5 tablespoons	75ml	Sugar
1/4 teaspoon	1.3ml	Asian chile paste
		= (available in well-stocked supermarkets)
1 teaspoon	5ml	Minced garlic
		Stir Fry
1		Egg white
1 1/2 tablespoons	22ml	Ginger juice - see directions
1 teaspoon	5ml	Minced garlic
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Fish filet - (4 oz) - cut 1" pieces
		= (such as whitefish, salmon or mahi-mahi)
2 oz	56g	Bay shrimp
2 oz	56g	Bay scallops
1/4 cup	59ml	Oil - plus
2 teaspoons	10ml	Oil
1/4 cup	15g / 0.5oz	Diced onion
1/2 cup	80g / 2.8oz	Green beans in 1/2" pieces
1/2 cup	73g / 2.6oz	Diced green and red bell peppers
		Hunan Sauce - (listed above)
1/4 cup	59ml	Sliced water chestnuts
1/2 cup	118ml	Sliced bamboo shoots - rinsed
1/4 cup	15g / 0.5oz	Sliced green onion
1/2 teaspoon	2.5ml	Cornstarch - blended with
1/2 teaspoon	2.5ml	Water

Recipe Instructions

For the Hunan Sauce: Combine the sauce, ketchup, sugar, chile paste and garlic and set aside.

To make ginger juice, press slices of fresh ginger through a garlic press. Combine the egg white, ginger juice, garlic, and salt and white pepper to taste in a glass bowl. Add the fish, shrimp and scallops, and stir to combine. Cover and refrigerate overnight.

Drain the seafood. Heat 1/4 cup of the oil in a wok over medium heat until hot. Add the seafood and onion and cook just until the seafood turns white and the onion is tender, 2 minutes. Remove from the oil with a slotted spoon and set aside. Clean out the wok.

Blanch the green beans in boiling water about 4 minutes. Drain and plunge into cold water. Blanch the diced red and green peppers in boiling water about 1 minute. Drain and plunge into cold water.

Heat the remaining oil in the wok over medium-high heat. Add the Hunan sauce. Heat to simmering. Add the drained green beans, drained green and red peppers, water chestnuts, bamboo shoots and green onion and cook, stirring, until the liquid comes to a boil.

Stir in the cornstarch slurry. Heat to a simmer and cook 1 minute until the sauce is clear and slightly thickened. Stir in seafood and return to a boil, then serve. This can be eaten over rice or just as it is.

This recipe yields 3 to 4 servings.

Each of 4 servings: 322 calories; 1,128 mg. sodium; 43 mg. cholesterol; 15 grams fat; 2 grams saturated fat; 34 grams carbohydrates; 14 grams protein; 3 grams fiber.

Source:
The Los Angeles Times, 05-28-2003

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