Chinese Shrimp & Scallops w/ GarlicSauce
Source of Recipe
adapted from Jody Prival's recipe
List of Ingredients
3/4 pound scallops
3/4 pound medium shrimp, shelled, deveined
1/2 pound trimmed snow peas
3/8 pound broccoli florets
5 cloves garlic, sliced
1/2 teaspoon chicken bouillon dissolve in 1/2 c. water
1 tablespoon cornstarch in thin paste in water Recipe
Fry the garlic in the oil until it just shows signs of browning (or use cooking spray or broth for this step). Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes). Add the vegetables. Heat for a minute, then sprinkle with low sodium soy sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce. Serve immediately.
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