Recipe: Scallop & Shrimp Noodle Stir-fry
Mama Hen #2
This is another dish that I just throw whatever veggies I have on hand in the skillet (or wok) and stir-fry until crisp-tender.
My favorite for this are mushrooms, onions, a bit of green pepper, and a can of baby corn.
I quarter the mushrooms and the onion, slice the green pepper into thin slices and sometimes I will cut the baby corn into small pieces as well.
In a large skillet, heat oil (vegetable oil or olive oil), add minced garlic to suit your taste, then stir-fry the veggies until crisp-tender. Remove from pan. Add more oil and minced garlic if needed/wanted.
I buy the bags of already cooked and shelled shrimp from the frozen seafood section of my supermarket, so I usually have a couple bags in my freezer. The same with the scallops. I thaw both before using, and I remove the shrimp tails before stir-frying.
When the scallops and shrimp are heated through, I add the cooked veggies back to the skillet and heat through.
I like to serve this with cooked chow mien noodles. Just toss it all together and put it in pretty bowls. I use my pasta bowls.
Photo: Creative Commons License