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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Shrimp and sea scallop stir-fry Ingredients:
1/2 cup vegetable broth |
8 oz shrimp, peeled and deveined |
8 oz sea scallops |
3 carrots, julienned |
4 celery stalks, cut into 1 inch pieces at an angle |
2 red bell peppers, seeded and julienned |
2 yellow bell pepper, seeded and julienned |
2 green bell peppers, seeded and julienned |
2 cups bean sprouts |
12 mushrooms,sliced |
3 tsp garlic, minced |
1 cup cilantro, chopped |
8 scallions, cut into 1 inch pieces at an angle |
2 fruit limes, juiced |
1 tsp dried red pepper flakes or to taste |
2 fl oz balsamic vinegar |
Directions:
1. In a large, heated wok place the oil and heat it on high until it just begins to smoke. Add the shrimp and scallops, and saute them for 3 minutes.
2. Add the carrots, celery, bell peppers, mushrooms, and garlic. Saute for and additional 3 minutes.
3. Add the cilantro and scallions, and toss them into vegetables.
4. Add the lime juice, dried red pepper flakes, and sherry.
5. Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by 1/2.
6. Add the soy sauce and mix it in.
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