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WOKIN' GOOD A LA KRETCHMER

We made this dish for my parents when they came for the weekend.  It was fun because you can put the wok right on the dining table and cook while you chat with your guests.  I did all the chopping before hand while my folks were surfing the Internet.  Then I put each item in a separate little bowl so I could bring it all to the table and Richard could add it with his usual drama!  

INGREDIENTS

  • 1 pound large shrimp, peeled
  • 1 pound bay scallops
  • 2 tablespoons butter
  • 2 tablespoons vegetable or olive oil
  • 1 medium onion, sliced 1/4 inch thick
  • 2 cloves garlic, finely chopped
  • 1 large red or green bell pepper (we used red)
  • 1/2 head broccoli, florets only, chopped
  • 1/2 can baby corn
  • 2 carrots, julienned
  • Handful or so of fresh snap peas
  • 1 (8 ox) can sliced water chestnuts, drained & rinsed
  • 10 oz pack of fresh mushrooms
  • 1 can College Inn chicken broth
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Few dashes of soy
  • Salt & pepper to taste
  • 2 bags of Success white rice
  • Chopped fresh curly parsley to dress up rice

 

Set up your rice and boil bags for 10 minutes before you are ready to eat.  Remove stems from broccoli and cut top into florets. Peel carrots and slice into small julienne strips. Seed bell pepper and slice into 1/4 inch strips. Rinse  & dry mushrooms and cut into halves or quarters, depending on size.  In a large wok, heat oil and butter. (You could do this dish in a skillet but it wouldn't be as much fun!)  Stir fry shrimp & scallops separately until almost done. Remove with slotted spoon and set aside. Add onions and garlic; cook until barely tender. Add remaining vegetables (we waited to add the water chestnuts, snap peas, and baby corn until almost the end of final cooking time, so as just to heat through), salt and pepper to taste, and 1/4 cup chicken stock. Cook vegetables for a few minutes uncovered until you feel they are about 5 minutes from being done.  Prior to this last 5 minutes, heat chicken stock in a small separate sauce pot.  Dissolve cornstarch in cold water. Stir into hot chicken stock and bring to a boil, whisking constantly, until stock clears.  Meanwhile, cover and continue to cook veggies, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.  For the final stage, stir the broth mixture into vegetables along with the shrimp.  Put the bay scallops back in and add the water chestnuts, baby corn, and snap peas.. Stir until vegetables are coated with sauce and mixture comes to a boil (I don’t know if ours actually boiled, we just cooked until we felt seafood was done and last veggies were warmed through but not mushy). Be careful not to overcook your seafood!  Serve immediately over white rice. Serves 4. 

You can pretty much substitute your choice of vegetables for ours. You really have to cook this dish by feel. Keep in mind vegetables that take the longest to cook - put them in first; ones you want crispier - put in later, etc. We also topped the white rice with fresh chopped curly leaf parsley to dress it up.

 

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