Stir-fried Seafood and Snow Peas

Stir-Fried Seafood and Snowpeas

  • Six dried Chinese mushrooms
  • 1 cup water
  • ½ pound snow peas, rinsed, tough ends and strings removed
  • 1 tsp minced ginger
  • 2 green onions, bulbs removed and cut into 2-inch lengths
  • 3 tsp canola oil
  • 1 pound mixed seafood (if frozen, defrosted), rinsed and drained
  • 1 tsp cornstarch
  • 2 tsp sherry
  • 2 tsp Chinese garlic-black bean sauce

In a small saucepan, put the mushrooms and water and bring to boil.  Boil for about fifteen minutes, or until mushrooms have softened.  (While mushrooms are boiling, prepare remaining ingredients)  Remove mushrooms from the pot.  Continue boiling the mushroom water until reduced to ¼ cup.  Cut and discard tough stems.  Slice caps into slices and set aside.

Turn of the heat under the mushroom water.  Mix cornstarch and sherry together until cornstarch is dissolved.  Stir sherry mixture into the mushroom water and add black bean sauce, stirring well.

Heat up ½ of the canola oil in a wok over high heat.  Add the ginger, green onions and snowpeas and stir fry for only about 1 minute.  Snow peas should be bright green but very crisp.  Turn vegetables into a bowl.  Heat the remaining canola oil over high heat.  Add the seafood and stir fry for two minutes or just until it starts to turn opaque.  Add snowpeas, mushrooms and mushroom sauce.  Stir well for one more minute.  Serve immediately over steamed rice.  Makes 4 servings.

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