Mongolian Shrimp And Scallops Recipe by Minda
Cooking Instructions 1 In a large bowl or sealable shaker bag, toss the shrimp and scallops with cornstarch. 2 In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. 3 Add a little more oil if needed. Add shrimp and scallops and stir-fry in batches (adding more oil if needed), until the shrimp and scallops has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). This should should take about 5 minutes per batch to cook. Remove from the wok and set aside. 4 Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes. 5 Toss the cooked shrimp and scallops with the sauce and green onions. Cook for one minute then transfer to serving plate. Serve with rice. 1 In a large bowl or sealable shaker bag, toss the shrimp and scallops with cornstarch. 1 In a large bowl or sealable shaker bag, toss the shrimp and scallops with cornstarch. 2 In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. 2 In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. 3 Add a little more oil if needed. Add shrimp and scallops and stir-fry in batches (adding more oil if needed), until the shrimp and scallops has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). This should should take about 5 minutes per batch to cook. Remove from the wok and set aside. 3 Add a little more oil if needed. Add shrimp and scallops and stir-fry in batches (adding more oil if needed), until the shrimp and scallops has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). This should should take about 5 minutes per batch to cook. Remove from the wok and set aside. 4 Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes. 4 Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes. 5 Toss the cooked shrimp and scallops with the sauce and green onions. Cook for one minute then transfer to serving plate. Serve with rice. 5 Toss the cooked shrimp and scallops with the sauce and green onions. Cook for one minute then transfer to serving plate. Serve with rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Old fashioned coconut cream pie Almond flour cake Chili Oil Filipino beef curry Calibacitas Old fashioned coconut cream pie Almond flour cake Chili Oil Filipino beef curry Calibacitas Flipurrito Fulvadi Murukku – a novel recipe Chicken honey, mustard, soy, red wine Fried sweet potato with vegetables Water melon salad Coconut Milk powder ladoo ! Tam Tam Alalen Gwangwani Vegetable stock Flipurrito Fulvadi Murukku – a novel recipe Chicken honey, mustard, soy, red wine Fried sweet potato with vegetables Water melon salad Coconut Milk powder ladoo ! Tam Tam Alalen Gwangwani Vegetable stock