Easy Seafood Stir-Fry
the Editors of Publications International, Ltd.

Easy Seafood Stir-Fry
Dried black mushrooms must be soaked before using. They add a unique flavor to dishes.
Yield
Makes 4 servings
Ingredients
1 | package (1 ounce) dried black Chinese mushrooms* |
1/2 | cup fat-free reduced-sodium chicken broth |
1 | tablespoon reduced-sodium soy sauce |
2 | tablespoons dry sherry |
4-1/2 | teaspoons cornstarch |
1 | teaspoon vegetable oil, divided |
1/2 | pound bay scallops or halved sea scallops |
1/4 | pound raw medium shrimp, peeled and deveined |
2 | cloves garlic, minced |
6 | ounces (2 cups) fresh snow peas, cut diagonally into halves |
2 | cups hot cooked white rice |
1/4 | cup thinly sliced green onions |
*Or substitute 1-1/2 cups sliced fresh mushrooms. Omit step 1.
Preparation
- Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.
- Blend broth, sherry and soy sauce into cornstarch in another small bowl until smooth.
- Heat 1/2 teaspoon oil in wok or large nonstick skillet over medium heat. Add scallops, shrimp and garlic; stir-fry 3 minutes or until seafood is opaque. Remove and reserve.
- Add remaining 1/2 teaspoon oil to wok. Add mushrooms and snow peas; stir-fry 3 minutes or until snow peas are crisp-tender.
- Stir broth mixture and add to wok. Heat 2 minutes or until sauce boils and thickens. Return seafood and any accumulated juices to wok; heat through. Serve over rice. Top with onions.
Nutritional Information
Serving Size: | 1/4 of stir-fry mixture with 1/2 cup cooked rice |
Calories | 304 |
Calories from Fat | 9 % |
Total Fat | 3 g |
Saturated Fat | <1 g |
Cholesterol | 74 mg |
Carbohydrate | 42 g |
Fiber | 3 g |
Protein | 25 g |
Sodium | 335 mg |
Dietary Exchange
Starch | 2 |
Vegetable | 2 |
Meat | 2 |
Check out more recipes for Chinese
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