Soul Food Recipe - Seafood

Welcome to our 2nd Soul Food Recipe! Today we are going to cook seafood!  Let me know how you like this dish in the comments!

Flavoring: Need garlic & green scallion, ginger, salt, pepper, rice cooking wine, sesame seeds oil, corn starch.

Ingredients: Need RAW shrimp, RAW scallop, baby corn, water chestnut, extra firm tofu, and soybean. Detailed steps are in each photo.

Marinating: Shrimp and Scallop are marinated separately but use salt, pepper, rice cooking wine & sesame seeds oil for both.

Ginger is the best friend of seafood for flavoring so make sure you have some for this dish. You can cut ginger anyway you like to best accommodate the cutting pattern for the rest of the ingredients.  In this dish, I diced them into little pieces. You can shred and slice them very thin if you want.

Tofu by itself taste plain so it is commonly used in a dish like this with a lot of flavor and juice so tofu will be tasty as well. You can leave tofu out if you don’t want it.  If you can only find soft tofu then leave it out.  Soft tofu will become mushy during the stir fry process.

Please leave out whatever you are allergic to, of course and whatever you could not get from a typical grocery store.

The soybean is usually in the frozen food section in the Asian super market. Baby corn and water chestnut are usually in a can. I like to buy whole water chestnut and cut them in half for cooking this dish.  If you can only find sliced water chestnut that is okay to use too.

Have fun!!!

Step 1 = Peanut oil at high heat.  Wait for oil gets really hot then put in green scallion & ginger to get flavor out.  After smelling something really good, put in raw shrimp.  Shrimp gets cooked fast so you want to stay with it and stir it frequently. Remove shrimp & juice & everything from the pan before fully cooked.  The juice is where best flavor comes from, so do not toss it into the sink!

Step 2 = Peanut oil at high heat.  Wait for oil gets really hot then put in green scallion & ginger to get flavor out.  After smelling something really good, put in raw scallop.  Scallop gets cooked fast so you want to stay with it and stir it frequently. Remove scallop & juice & everything from the pan before fully cooked. .  The juice is where best flavor comes from, so do not toss it into the sink!

Step 3 = Peanut oil at high heat.  Wait for oil gets really hot then put in green scallion & garlic to get flavor out.  After smelling something really good, put in dash of salt and pepper, then put in soybean, extra firm tofu, baby corn, and water chestnut. Bring it to a boil then turn heat to medium high to cook more. Stir a couple of times.

Step 4 = Add shrimp and scallop & juice etc. all back to the pan with food in step 3. Turn heat back to HIGH to finish cooking shrimp and scallop (since we did not cook them all the way through in previous steps).

Step 5 = Mix water with corn starch. Bring food to a boil and add and spread corn starch water in, stir quickly to mx well with food. This step helps to bring flavor sticky to food and also add some juice to the dish as people like to have juice on their rice.