How to Make Five Spice Shrimp and Scallop Stir-Fry

Stir fry shrimp and scallops, and serve over angel hair pasta.

Shrimp and scallop Chinese stir-fry is a taste-pleaser with authentic five-spice seasoning.

Things You'll Need

• 1 pound medium shrimp
• 16 sea scallops
• 1/4 pound snow peas
• 1 tablespoon sesame oil
• 1 1/2 tablespoons oyster sauce
• 3 tablespoons vegetable oil
• 3 teaspoons finely chopped garlic
• 1 teaspoon finely chopped fresh ginger
• 1/2 cup thinly sliced carrots
• 1 cup sliced onion
• 1/3 cup chopped green (spring) onion
• 1/2 cup baby corn
• 1 tablespoon rice wine
• 1/2 teaspoon Chinese five spice powder
• 1 teaspoon cornstarch
• 1 pound angel hair pasta
• 2 cups chicken broth

Instructions

1. Cook pasta according to package instructions with 2 cups chicken broth. Save or discard broth and set pasta aside.

   Wash scallops and shrimp. Peel off shell of shrimp, leaving tail on, and devein.

2. Soak snow peas in cold water for 15 minutes. Snap off both ends and stems.

   Boil peas in hot water for 1-2 minutes. Drain and set aside.

3. Add the oil in a wok or large skillet over high heat. Once the oil is smoking hot, add carrots, garlic and ginger. Stir-fry for 1 1/2 minutes. Add the corn and onion and cook for another minute.

4. Mix well 2 tablespoons warm water, oyster sauce, sesame oil, cornstarch, five- spice powder and rice wine in a small bowl.

5. Add the shrimp and scallops and stir-fry for 2 to 3 minutes. Add the snow peas. Pour the sauce mixture into the ingredients in the cooking pan. Stir-fry for 3 minutes, or until the shrimp and scallops are cooked and the sauce slightly thickened.

6. Spoon stir-fry mixture over cooked pasta and garnish with green onions. Makes 4 servings.

References

• Good Housekeeping: Five-Spice Shrimp and Scallops
• Better Homes and Gardens New Cook Book: Meredith Publishing; Stir-Fried Shrimp and Broccoli