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Weight Control


Shrimp and Scallop Stir Fry

Shrimp and Scallop Stir Fry


  • 3 tablespoons vegetable oil
  • 1/2 lb. large shrimp, shelled and de-veined
  • 1/2 lb. sea scallops
  • 1 tablespoon minced fresh ginger root
  • 2 whole scallions, trimmed and sliced
  • 2 cloves of garlic, minced
  • 3 cups of broccoli florets
  • 1 can of baby corn, drained
  • 3-4 tablespoons chicken stock or broth and 1 teaspoon cornstarch, mixed
  • 4 tablespoons rice wine or dry sherry
  • 2 tablespoons light soy sauce
  • 1 tablespoon oriental sesame oil


  1. In a wok or large skillet, heat 1 tablespoon of the oil until hot.
  2. Add shrimp and scallops, salt and pepper to taste, and stir-fry over moderately high heat for 2 minutes, (or until shrimp turn pink and scallops turn white).
  3. Transfer the shrimp and scallops to a plate.
  4. Add remaining oil to wok.
  5. When hot, add ginger root, scallions, and garlic and stir-fry 30 seconds.
  6. Add broccoli and baby corn, and stir-fry for 1 minute.
  7. Add broth, rice wine, sherry, soy sauce, and salt to taste; cover, and steam 2 minutes.
  8. Return shrimp and scallops to wok and stir-fry 1 minute, or until heated through.
  9. Add chicken stock with corn starch. Swirl in sesame oil and transfer to heated serving dish.

Yields 4 servings.

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