Oregon Seafood Stir Fry

PEKING SHRIMP

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside. , In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

OREGON SEAFOOD STIR-FRY

Steps:

• Rinse fish and shellfish briefly with cold water; pat dry with paper towels. Cut sole into large chunks. Combine cornstarch, wine, soy sauce, and orange juice. Add fish chunks and marinate in refrigerator 30 minutes. Drain fish, reserving marinade. Heat oil in skillet; add ginger and garlic. Sauté 5-10 seconds. Add fish chunks and stir-fry for 4 minutes, or until medium-rare. Add scallops, vegetables, and sesame oil; stir-fry 2 minutes. Add shrimp and continue cooking just until sauce thickens. Serve immediately over Oriental noodles.