Recipe - Chinese Shrimp And Scallops In Garlic Sauce

Three fourths pound Scallops
Three fourths pound Medium shrimp; shelled and
deveined
One half pound Snow peas
3/8 pound Broccoli florets
5 Garlic cloves; cut or sliced up
One half teaspoon Chicken bouillon; *see below
1 tablespoon Starch in a thin paste in
cold water
Oil
Soy sauce

Fry the garlic in the oil until it just shows signs of browning. 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 soy
sauce. Add about One fourth 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.

Notes: * Dissolve chicken bouillon in One half cup water.

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 221 by RecipeLu
recipelu@geocities.com on Nov 08, 1997