Seafood Combination

Photo: flickr user avlxyz

Ingredients

6 Jumbo shrimp, shelled and deveined

2 ounces Crabmeat

10 Scallops

2 tablespoons Peanut oil

ounce Snow peas

2 ounces Bamboo shoots, sliced

lrg Mushrooms

5 3/4" pieces green onion

5 slcs Fresh gingerroot

cup Light rice wine

cup Basic stock (see seafood soup with

teaspoon Accent

teaspoon Salt

teaspoon Sugar

1 dsh Sesame oil

1 pch White pepper

1 teaspoon Cornstarch dissolved in

cup Cold water

1 Or

2 lrgs Taro roots

Fresh peanut oil

Salt

Preparation

In a small saucepan, bring 1 quart lightly salted water to a full boil. Add the seafood and cook until barely done, about 2 minutes. Remove and pour into a colander to drain. Pour the peanut oil into a very hot wok and heat until almost smoking. Add the vegetables and drained seafoods; stir-fry about 1 1/2 min. Add the wine, Basic Stock & spices. Stir-fry 30 secs.

Longer. Add the cornstarch mix & stir til thickened. Pour into the warm Taro Nest and serve at once. TARO NEST: Peel the taro root and slice into thin slices. Using a razor-sharp knife or slicing cleaver, finely julienne. The shreds of taro should look like straw potatoes. Pour enough peanut oil into a large, heated wok to deep-fry the taro. Heat to 350 F, using a deep-fat thermometer. Dip a

BEVERAGE: TSING TAO BEER