Shrimp And ScallopChop Suey
Jean uses any vegetables she has on hand in this dish such as asparagus, broccoli, green beans, etc. Vary them according to your preferences.
Yield: 4 servings
2 tbsp olive oil 30 mL
5 green onions, chopped 5
1 Spanish onion, sliced 1
1 each sweet red, green and yellow pepper, sliced 1
1 lb snow peas, trimmed 500 g
6 cloves garlic, minced 6
1 piece (1 inch/2.5 cm) fresh ginger, sliced 1
1 tsp sesame oil 5 mL
1/5 cup light soy sauce 50 mL
pinch granulated sugar pinch
8 oz shrimp, peeled 250 g
8 oz scallops 250 g
salt
white pepper
1 tsp water chestnut flour* (or cornstarch) 5 mL
cold water
*available at Chinese specialty stores

Add half of olive oil to a wok or skillet over high heat. Stir in green onions, sweet onion, red, green and yellow peppers, snow peas, garlic and ginger. Add sesame oil, soy sauce and sugar and cook, stirring, for 10 to 15 minutes or until vegetables are tender-crisp.

Meanwhile, in another wok or skillet, heat remaining oil over high; add shrimp and scallops and cook stirring, for about 5 minutes or until shrimp are opaque and firm and scallops are slightly firm. Add the shrimps and scallops to sautéed vegetables, and toss to combine.

Add olive oil to a wok. Cook Spanish onion first until tender, then peppers, green onions, and finally snow peas. Add the garlic, ginger and other seasonings and sauté for about 5 minutes. In a small bowl, add cold water to 1 tsp/5 mL chestnut flour and form a thick paste. Add to bubbling food. At the same time, sauté the shrimps and scallops separately in another wok or fry pan for 5 minutes. Add the shrimps and scallops to the sautéed vegetables, mix and serve.





Steamed Pea Shoots

Pea shoots
2 or 3 cloves Garlic
tsp. Ginger, crushed
Sesame oil
Olive oil
Salt
Pepper

Mix pea shoots well with all seasonings. Put into a steamer and steam for 10 to 15 minutes, until tender. Can be served as is or chicken broth can be poured over top while the pea shoots are steaming.


Sweet and Sour Wontons

Wonton wraps/squares
Shrimp, cut in half

Cut shrimps in half and wrap with the wonton wraps. Deep fry for a minute or two. For vegetarian wontons pea shoots can be added instead of the shrimp.

Sauce:

Vinegar
Tomato sauce
Corn starch
Ginger
Lemon juice
Sugar

Mix all ingredients together to taste. Serve as a dip for the wontons.

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