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Seafood with Root Vegetables in a Long Handle Wok
"Seafood with Root Vegetables Prep time: 10 minutes Cook time: 4½ minutes | Serve 4 2 tablespoons cooking oil 2 garlic cloves, crushed and chopped 1 tablespoon crushed, chopped ginger ½ cup julienned carrots ½ cup julienned parsnips ¼ pound (113 g) medium shrimp, shelled and deveined ½ cup julienned zucchini ¼ pound (113 g) sea scallops, cut in half widthwise ¼ pound (113 g) squid tentacles, rinsed in cold water ¼ cup hoisin sauce 4 scallions, cut into ½-inch pieces 1. In a wok over high heat, heat the cooking oil until it shimmers. 2. Add the garlic and ginger and stir-fry for 30 seconds. 3. Add the carrots and parsnips and stir-fry for 1 minute. 4. Add the shrimp and stir-fry for 1 minute. 5. Add the zucchini and stir-fry for 30 seconds. 6. Add the scallops and stir-fry for 30 seconds, or until the edges are just cracked. 7. Add the squid and stir-fry for 30 seconds, or until the tentacles are just curled. 8. Add the hoisin sauce and stir-fry for 30 seconds. 9. Garnish with the scallions and serve over steamed rice."
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