Seafood with ginger, tomatoes and chilies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a breeze to cook once you've got all the ingredients ready and it's delicious as well. I found this in the Chicago Tribune but it's originally from The Simple art of Vietnames Cooking. Ingredients:
2 tablespoons vegetable oil |
6 cloves garlic, pounded to a paste |
1 inch ginger, minced |
1/2 lb peeled deveined medium shrimp |
1/2 lb sea scallops |
1/2 lb flounder or 1/2 lb sole, cut into 2 inch pieces |
1 tablespoon sugar |
1/4 cup fish sauce (nuoc mam) |
1/2-1 teaspoon dried chili pepper flakes |
1 large ripe tomato, halved,seeded,diced |
2 large green onions, thinly sliced |
1/4 cup chopped cilantro |
hot cooked rice |
Directions:
1. Heat the oil in a large skillet or wok over high heat; add the garlic and ginger and stir-fry for 30 seconds Add the shrimp, scallops and flounder in an even layer and cook, turning once, until just done, about 2 minutes; remove the seafood to a plate.
2. Return the skillet to the fire; add sugar, fish sauce and chili flakes and boil until slightly reduced, about 2 minutes Stir in tomato and green onions; cook 1 minute.
3. Gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
4. Transfer to a platter, sprinkle with cilantro and serve with rice.
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