Recipe - Stir Fried Salmon Scallops And Shrimp With Fresh Chilies

1 tablespoon Canola oil
8 ounce Salmon fillet, cubed
8 ounce Bay or sea scallops
8 ounce Med shrimp, peeled and
deveined

SAUCE
1 Fresh chili peppers, about
1" long (up to 2)
One half teaspoon Salt
1 tablespoon Sugar
1 tablespoon Chili bean paste
2 tablespoon Soy sauce
1 cup Chicken stock
1 tablespoon Cornstarch
2 tablespoon Ginger, freshly grated
3 Scallions, cut or sliced up into 1"
lenths
1 pound Snow peas, stem and string
removed

Here are a couple of recipes that were in the Baltimore Sun yesterday.

Heat wok until hot and add oil. Add salmon, scallops and shrimp. Stirfry
until shrimp turn bright pink. Remove and hold on warm platter. In medium
bowl mix sauce ingredients together. (everything except scallions and snow
peas) Add sauce mix to hot wok and stir with whisk until thickened. Return
seafood to wok. Add scallions and snow peas. Heat briefly, till snow peas
turn bright green. Serve immeadiately. Serves 4. Per serving: 266 calories,
4 grams fat

Posted to Digest eatlf.v097.n035 by Denise and Ernie Svehla
dsvehla@cris.com on Feb 06, 1997.