Shrimp Scallop Stir Fry

Photo: flickr user avlxyz

Ingredients

1 pound fresh, frozen sea scallops, thawed

1 pound raw shrimp, cleaned

deveined

2 tablespoons peanut oil

½" piece ginger root, peeled

grated

1 clove garlic, minced

1/2 cup scallions, cut into 1" lengths

then quartered

2 med. size carrots, cut into strips

1 red pepper, cut into strips

1/2 cup water chestnuts, sliced

2 cups Chinese pea pods

2 cups strong chicken broth

1 tablespoon molasses

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon Accent

5 tablespoons cornstarch

3/4 cup cashews

Preparation

1/4" x 1/4" x 1 1/2".

Cut scallops in half. Cut shrimp lengthwise in half. Add peanut oil to wok, add ginger root, garlic, scallops and shrimp. Stir fry until shrimp turns pink and firm. Remove scallops and shrimp; set aside.

Add scallion and carrots and stir fry for 1 minute. Add pea pods, 1 3/4 cup chicken broth, molasses, oyster sauce, hoisin sauce and Accent. Mix together remaining chicken broth with cornstarch and stir into the rest of the ingredients. Add the reserved shrimp and scallops. Stir fry for 1 minute more. Serve on steamed rice and garnish with cashews. Serves 8.