Yield: 1 to 2

Adapted from Sue & Gambo

Mmm, scallops, shrimp and vegetables in a nice white sauce.

• 5oz sea scallops
• 5oz shrimp (21-25 or 26-31)
• 1oz pea pods
• 1oz broccoli
• ½oz carrot
• 1oz red onion
• salt
• pepper
• oil

Slurry:

• 1TBS corn starch
• 2TBS water

Sauce:

• ¼cup water
• 2TBS oyster sauce
• 1tsp Shaoxing rice wine
• 1tsp sugar

Lightly season the shrimp and scallops with salt and pepper and mix well and set aside.

Slurry:

Mix corn starch and water, set aside.

Premix sauce:

Combine ¼ cup water, 2 TBS oyster sauce, 1 tsp Shaoxing wine and 1 tsp sugar. Mix well, set aside.

Stir fry:

Add 1-2 TBS oil to hot wok or skillet.

Add shrimp and scallops, brown on first side, flip brown on other side. Stir until shrimp is done. Remove shrimp to paper towel lined plate. When scallops done, remove to paper towel plate. Clean wok.

Add another TBS of oil to wok.

Add onion, carrots, broccoli and pea pods to wok and stir fry.

Add premix sauce to wok with vegetables a bit at a time and stir.

Return shrimp and scallop to wok. Mix and add slurry.

Stir for 30 seconds, until thickened.

Serve

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