Recipe - Royal Mariniere

1 One half tablespoon Vegetable oil
1 teaspoon Garlic; chopped
2 ounce Canned abalone mushrooms;;
(or substitute shiitakes)
1 Leaf napa cabbage; cut in
squares
4 One half ounce Cabbage; cut in pieces
7 Pieces baby corn
4 tablespoon Cauliflower florets
5 Pods snow peas; (up to 7)
One half Carrot; cut in diagonal
slices
5 Broccoli florets; (up to 5)
1 teaspoon Paprika
1 teaspoon Sugar
1 teaspoon Thai pepper;; (for medium
hot)
1 tablespoon Oyster sauce
1 tablespoon Fish sauce;; (nam pla)
1 One half tablespoon Thai shrimp paste in soybean
oil
3 tablespoon Cashews
1 Chicken broth
6 Shrimp;; (2125 count)
5 Scallops; each cut in 2
slices
15 Crawfish tails;; (meat only)
Steamed rice for 2

Heat wok or large skillet. Heat oil and saute garlic 30 seconds. Add
mushrooms, napa cabbage, cabbage, corn, cauliflower, snow peas, carrot,
broccoli, paprika, sugar, Thai pepper, oyster sauce, fish sauce, shrimp
paste, cashews, chicken broth as needed (as much as 1One half cups), shrimp,
scallops and crawfish. Cook until vegetables are crisptender and seafood
is done (shrimp should just turn pink). Serve with steamed rice.

Posted to CHILEHEADS DIGEST by "Harry Jones" hajones@swbell.net on Feb
9, 1999, converted by MM_Buster v2.0l.