A kicky start to the new year Stir-fry: Welcome in the Chinese year of the Ox with a colorful seafood dish. And don't forget the fortune cookies.

Fast & Fresh

February 05, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

As the Chinese New Year on Friday welcomes in the year of the Ox, consider this simple and exotic celebration, fit for a king. This recipe not only says fresh but has a kick from the chilies as well as gorgeous colors.

As a side dish, serve plain white rice. Have that cooking while you prepare and organize the components for the speedy stir-fry.

Fortune cookies are fun for dessert. Serve them with some juicy fresh tiny tangerines called Clementines.

Stir-fried salmon, scallops and shrimp with fresh chilies

Serves 4

1 tablespoon canola oil

8 ounces cubed salmon fillet

8 ounces bay or sea scallops

8 ounces medium peeled shrimp

SAUCE:

1 to 2 fresh chili peppers, about 1-inch long (optional)

1/2 teaspoon salt

1 tablespoon sugar

1 tablespoon chili bean paste

2 tablespoons soy sauce

1 cup chicken stock

1 tablespoon cornstarch

2 tablespoons freshly grated ginger

3 scallions, sliced into 1-inch lengths

1 pound fresh snow peas, stem and string removed

Heat a wok until hot and add the oil. Add the salmon, scallops and shrimp and stir-fry until the shrimp turn bright pink. Remove immediately and hold on a warm platter.

In a medium bowl, mix the sauce ingredients together. Keeping the wok hot, add the sauce mixture and with a whisk, stir constantly until thickened. Return the seafood to the wok and then add the scallions and snow peas. Heat very briefly so that the snow peas just turn bright green. Serve immediately.

Per serving: 266 calories, 1 gram saturated fat, 3 grams polyunsaturated fat, 4 grams complex carbohydrates

Menu

Stir-fried salmon, scallops and shrimp with fresh chilies

Rice

Fortune cookies

Clememntines

Pub Date: 2/05/97

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