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  • California Fat's Seafood Stir Fry

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    California Fat's Seafood Stir Fry
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 c. kung pao sauce (available in well-stocked supermarkets)
    • 2 2/3 Tbsp. ketchup
    • 5 Tbsp. sugar
    • 1/4 tsp Asian chile paste (available in well-stocked supermarkets)
    • 1 tsp chopped garlic
    • 1 x egg white
    • 1 1/2 Tbsp. ginger juice see directions
    • 1 tsp chopped garlic Salt to taste Freshly-grnd white pepper to taste
    • 1 x fish filet - (4 ounce) cut 1" pcs (such as whitefish, salmon or possibly mahi-mahi)
    • 2 ounce bay shrimp
    • 2 ounce bay scallops
    • 1/4 c. oil plus
    • 2 tsp oil
    • 1/4 c. diced onion
    • 1/2 c. green beans in 1/2" pcs
    • 1/2 c. diced green and red bell peppers Hunan Sauce (listed above)
    • 1/4 c. sliced water chestnuts
    • 1/2 c. sliced bamboo shoots rinsed
    • 1/4 c. sliced green onion
    • 1/2 tsp cornstarch blended with
    • 1/2 tsp water

    Directions

    1. For the Hunan Sauce: Combine the sauce, ketchup, sugar, chile paste and garlic and set aside.
    2. To make ginger juice, press slices of fresh ginger through a garlic press. Combine the egg white, ginger juice, garlic, and salt and white pepper to taste in a glass bowl. Add in the fish, shrimp and scallops, and stir to combine. Cover and chill overnight.
    3. Drain the seafood. Heat 1/4 c. of the oil in a wok over medium heat till warm. Add in the seafood and onion and cook just till the seafood turns white and the onion is tender, 2 min. Remove from the oil with a slotted spoon and set aside. Clean out the wok.
    4. Blanch the green beans in boiling water about 4 min. Drain and plunge into cool water. Blanch the diced red and green peppers in boiling water about 1 minute. Drain and plunge into cool water.
    5. Heat the remaining oil in the wok over medium-high heat. Add in the Hunan sauce. Heat to simmering. Add in the liquid removed green beans, liquid removed green and red peppers, water chestnuts, bamboo shoots and green onion and cook, stirring, till the liquid comes to a boil.
    6. Stir in the cornstarch slurry. Heat to a simmer and cook 1 minute till the sauce is clear and slightly thickened. Stir in seafood and return to a boil, then serve. This can be eaten over rice or possibly just as it is.
    7. This recipe yields 3 to 4 servings.

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