Flatline - Seafood Stir fry

[Juicygirl]

SERVES 4

INGREDIENTS:

3 1/2 ounces small thin asparagus spears, trimmed
1 tbsp sunflower oil
1 inch piece fresh ginger root, cut into thin strips
1 medium leek, shredded
2 medium carrots, julienned
1 1/2 ounce baby corn cobs, quartered, lengthwise
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp clear honey
1 pound cooked assorted shellfish, thawed if frozen
freshly cooked egg noodles to serve

TO GARNISH:
4 large cooked shrimp
small bunch of fresh chives, freshly snipped

If you would rather add the shrimp in with the shellfish, you can skip the "garnish step" shrimp. ALSO, you wanted to add scallops... feel free to add to taste.

1. bring a small pan of water to a boil and blanch the asparagus for 1-2 minutes. Drain, set aside, keep warm.

2. Heat the oil in a wok or large skillet and stir-fry the ginger, leek, carrot and corn for 3 minutes. Continuously moving.

3. Add the soy sauce, oyster sauce, and honey to the wok or skillet. Stir in the shellfish and continue to stir-fry for 2-3 minutes until the vegetables are just tender and shellfish is thoroughly heated through. Add the blanched asparagus to the wok or skillet and stir-fry for about 2 minutes.

4. To serve, pile the cooked noodles onto warm serving plates and spoon the seafood and vegetable stir-fry on top. Serve garnished with a large shrimp and freshly snipped chives.

COOK'S TIP:
WHen you are preparing dense vegetables, such as carrots and other root vegetables, for stir-frying, slice then into thin, evenly sized pieces so that they cook quickly and at the same rate. Delicate vegetables, such as bell pappers, leeks, and scallions, do not need to be cut as thinly!!!!!

Hope this recipe meets your needs. I am going to post another you may enjoy.

CALORIES PER SERVING: 205
FAT CONTENT PER SERVING: 6.5g

Bon Appetit!!

[ March 05, 2002: Message edited by: Juicygirl ]