Shrimp and Scallop Stir-Fry |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe from a brochure that came with my new Anchor Corningware.... The brochure was called Cooking with Bob and Joyce I had to try this and it was amazing....So easy and wonderful on a summer day not having to heat house with stove or oven since it's cooked in the microwave.... Serve over cooked white rice.... Ingredients:
2 cups japanese-style vegetables (i used a stir-fry mixture and it turned out great) |
1 (6 ounce) package frozen pea pods |
1/3 cup water |
1 tablespoon cornstarch |
3 tablespoons soy sauce |
3 tablespoons sherry wine |
1 tablespoon vegetable oil |
2 teaspoons sugar |
1/2 teaspoon ground ginger |
1 lb medium shrimp, shelled and deveined |
1/2 lb bay scallop |
Directions:
1. In 2 quart casserole, combine Japanese-style vegetables and pea pods.
2. Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
3. Let stand, covered for 5 minutes.
4. Drain and set aside.
5. In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
6. Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
7. Pour over vegetables.
8. Stir in shrimp and scallops.
9. Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
10. Let stand, covered for 10 minute.
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