Seafood kow from The Key to Chinese Cooking by Irene Kuo

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Notes about this recipe

  • chawkins on June 04, 2019

    Very good. I made half a recipe, using about 6 oz of Pacific rockfish, 4 large shrimp and 4 sea scallops for the seafood, 2 cups of snow peas from the garden and half a carrot for the vegetables, skipped the mushrooms and the bamboo shoots. I oil blanched all the seafood, put the scallops in first, followed by the shrimp, then the fish which were cut in about 1x2” chunks.

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