Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 6" piece ginger 1 1/2 tb Soy sauce
1 bn Scallions 1 1/2 tb Oyster sauce
-whites minced 1 tb Rice wine or sherry
-greens cut in 2" pieces 1 ts Sugar
3 Garlic clove(s) 1 1/2 tb (to 2 tbs) canola oil
-minced (1 tbs) 1 lb Seafood, cut in 1" pieces
1/4 c Bottled clam juice, 2 c Diced bell peppers
-fish or chicken stock -or other vegetables (opt)
1 ts Cornstarch

Note: The thick slices of ginger are for flavor only. They are not
meant to be eaten.

Mince about 2-inches of ginger (about 2 tbs). Cut the remaining
ginger on the diagonal into ¬-inch slices and set aside. Combine the
minced ginger, scallion whites, and garlic in a small bowl.

Combine 1 tbs clam juice and the cornstarch in a small bowl. Stir to
form a smooth paste. Combine the remaining clam juice, soy sauce,
oyster sauce, wine, and sugar in a small bowl and stir until the
sugar dissolves.

Just before serving, heat a wok over high heat. Swirl in the oil. Add
the minced ingredients and cook for 15 seconds, or until fragrant but
not brown. Add the seafood and peppers (if using), and stir-fry for 1
minute. Add the sauce and cook for 1-2 minutes, or until the seafood
is cooked and the peppers are crisp-tender. Stir the cornstarch
mixture and add it to the stir-fry with the scallion greens. Bring
the sauce to a boil and serve at once.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
158 Submitted By DIANE LAZARUS On 10-25-95

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