ONLINE EXTRA — SEAFOOD STIR-FRIES: Seafood Skillet Stir-Fry . . . Oriental Seafood Stir-Fry . . . Stir-Fried Chicken and Seafood, etc.

Seafood Skillet Stir-Fry

12 ounce shrimp in shells (fresh or frozen) (or 8 ounces scallops peeled, fresh or frozen)

½ cup white wine (or water) (1 cup liquid total)

4 teaspoon cornstarch

1 tablespoon Worcestershire sauce

2 teaspoons chicken bouillon

2 cup fresh mushrooms, sliced

1 medium sweet pepper (red or green), 1/2-inch cuts

½ cup celery, sliced

1/3 cup green onion, sliced

1 clove garlic, minced

2 tablespoons olive or cooking oil

2 tablespoons parsley, snipped

Thaw shrimp and scallops. Set aside. In a bowl, combine wine (or 1 cup water), cornstarch, Worcestershire sauce, bouillon and 1/8 teaspoon pepper. Set aside. In a wok or skillet, stir-fry vegetables in 1 tablespoon oil over medium-high heat until tender-crisp. Remove to bowl. Add rest of oil and scallops. Stir 2 to 3 minutes or until scallops are opaque. Remove, then add shrimp; stir 2 to 3 minutes, until pink. Set aside. Stir cornstarch mixture; add to the skil-let. Cook and stir until thickened and clear. Return vegetables and seafood to wok. Cook until heated through, about 1 minute. Sprinkle with parsley and serve over rice or as de-sired.

Oriental Seafood Stir-Fry

1 package Louis Kemp Crab Delights flakes

1 10-ounce package frozen Birdseye oriental style vegetables with serving

1/8 teaspoon each garlic powder and ground ginger

Soy sauce, optional

Combine Crab Delights surimi seafood, vegetables with seasoning, garlic and ginger. Heat according to directions on vegetable package. Stir and serve. Season with soy sauce, if de-sired.

Yield: Serves 3.

Stir-Fried Chicken and Seafood

Mushrooms, approximately 20 slices

1 boneless chicken breast, split and cut in quarters

4 large jumbo shrimp

1 cup packed tightly scallops

2 cups pasta

1 teaspoon butter or olive oil

2 cloves chopped garlic

2 tablespoons grated Parmesan cheese

Parsley and pepper to taste

¼ cup wine sherry or chablis

Heat oil or butter and saute garlic quickly. Add cut up mushrooms and chicken and stir-fry 1 minute, add wine and shrimp with scallops, add all seasonings except grated Parmesan cheese. Stir fry approximately one minute and serve atop cooked fettuccine. Sprinkle with grated cheese and a bit of chopped parsley.

Yield: Serves 4.

Stir-Fry Broccoli and Seafood

¼ cup chopped ginger

5 garlic cloves, minced

2/3 cup soy sauce

½ cup dry sherry or red wine

3 pounds swordfish, cut into cubes

1/3 cup peanut oil

4 cups red bell pepper, chopped

4 cups broccoli flowerets, blanched

2 cups snow peas, trimmed

2 cups minced scallions

2 cups fish or chicken stock

2 tablespoons oyster sauce

2 tablespoons dark sesame oil

Combine first 4 ingredients with swordfish; marinate for 20 minutes. Drain, save marinade. Heat ¼ cup oil in wok until smoking; add fish and cook 2 minutes, stirring until browned.

Remove fish, wipe wok clean. Add remaining oil and stir-fry peppers and broccoli for 2 minutes; add peas and scallions and cook 1 minute. Add fish, marinade, stock, oyster sauce and sesame oil; bring to a boil. Serve 1½ cups over rice.

Chinese Chestnut Seafood Stir-Fry

2 teaspoons cornstarch

¾ teaspoons sugar

1 tablespoon white wine

1½ teaspoons soy sauce

¾ pound raw medium shrimp, peeled and deveined

¼ cup oil

1 pound asparagus, cut in 1-inch pieces

1 onion, cut into wedges

½ pound snow peas

10 water chestnuts, sliced

¼ cup chicken bouillon

Blend the cornstarch, sugar, wine and soy sauce. Add the shrimp and toss to coat. Heat the oil in a wok or wide skillet. Add the asparagus and stir-fry for 5 minutes. Drain the shrimp and reserve the sauce.

Add the shrimp to the skillet and saute for 1 minute. Add the onion, snow peas and water chestnuts and cook an additional minute. Combine the reserved sauce with the bouillon; pour this mixture into the skillet and cook until the sauce is thickened, about 2 more min-utes.

Yield: Serves 4.

Mock Crab Seafood Stir-Fry

6 to 8 mock crab legs (try Seafest brand)

1 tablespoon oil

2 cups sliced mushrooms

2 cups broccoli flowerets

1 cup bias cut celery

1 cup chicken broth

2 teaspoons soy sauce

1½ tablespoons cornstarch

¼ teaspoon ground ginger

1 8-ounce can sliced water chestnuts, drained

Cut crab legs in 1-inch pieces. Heat oil in wok. Add mushrooms, broccoli and celery and stir-fry until tender crisp. Stir together chicken broth, soy sauce, cornstarch and ginger. Mix until smooth. Push vegetables to one side of wok and pour in broth. Cook and stir constantly until sauce is thickened. Add crab pieces and water chestnuts. Mix everything together and cook until heated through. Serve over white cooked rice.

Yield: Serves 4.

Szechuan Seafood Stir-Fry

4 teaspoons dark sesame oil, divided

4 cloves garlic, minced, divided

¼ cup reduced-sodium soy sauce

1 tablespoon dry sherry or sake

1 tablespoon cornstarch

1 medium red bell pepper, cut into thin 1-inch-long strips

1½ teaspoons minced fresh ginger

¾ pound peeled deveined large raw shrimp, thawed if frozen

½ pound fresh bay scallops

2 teaspoons sesame seeds, toasted

Rinse spinach in cold water; drain. Heat 2 teaspoons oil in large saucepan over medium heat. Add 2 cloves garlic; stir-fry 1 minute. Add spinach; cover and steam 4 to 5 minutes or until spinach is wilted, turning with tongs after 3 minutes. Remove from heat; keep covered.

Meanwhile, combine soy sauce, sherry and cornstarch; stir until smooth. Set aside. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat. Add bell pepper; stir-fry 2 minutes. Add remaining 2 cloves garlic and ginger; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Add scallops; stir-fry 1 minute or until shrimp and scallops are opaque and cooked through. Add reserved soy sauce mixture; stir-fry 1 minute or until sauce thick-ens.

Stir spinach mixture and transfer to 4 individual plates; top with seafood mixture and sprinkle with sesame seeds.

Tip: Larger, less expensive sea scallops can be substituted for the bay scallops; simply cut them into quarters.Substitution: Substitute one large head bok choy, thinly sliced, for spin-ach. Increase steaming time to 8 minutes or until bok choy is tender.

Yield: Serves 4.

Thai Seafood Stir-Fry

1 tablespoon cornstarch

2 tablespoons lemon juice

1 tablespoon reduced-sodium soy sauce

2 teaspoons sugar

½ teaspoon ground ginger

¼ teaspoon red pepper flakes

8 ounces broccoli

2 stalks celery

1 large onion

3 tablespoons vegetable oil

¼ cup water

1 pound surimi seafood chunks or imitation crabmeat, thawed if frozen

½ cup sliced water chestnuts

3 cups hot cooked rice

Combine cornstarch, lemon juice, soy sauce, sugar, ginger and red pepper in small bowl; stir until smooth. Set aside.

Remove woody stems from broccoli; discard. Cut tops into small florets; rinse. Cut celery diagonally into ½-inch slices. Cut onion lengthwise in half; cut crosswise into slices.

Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 sec-onds. Add onion; stir-fry 1 minute. Add broccoli and celery; stir-fry 2 minutes. Reduce heat to medium-high. Add water; cover and cook until vegetables are crisp-tender. Add surimi and water chestnuts; stir-fry gently 1 minute to combine.

Stir cornstarch mixture until smooth and add to wok. Stir-fry until sauce boils and thick-ens. Spoon into serving dish or place wok on table over wok ring stand or trivet. Serve with rice.

Note Surimi seafood is processed fish, typically pollack, that is flavored and restructured to make seafood products. It comes in flakes, chunks, sticks or nuggets. This convenient sea-food product is wonderful for creating quick, delicious meals such as this one.

Yield: Serves 6.

Papaya and Seafood Stir-Fry

11 ounces tiger prawns, shelled

11 ounces fresh scallops

11-ounce fish fillet

½ papaya, skinned, seeded, cubed

10 grapes, halved

1 clove garlic, chopped finely

2 slices ginger, shredded finely

2 teaspoons hoisin sauce

1 teaspoon oyster sauce

1 teaspoon soy sauce

Paper

Blanch the papayas till soft. Leave aside. Heat 2 tablespoons of oil in a wok and fry the gar-lic and ginger till fragrant. Add the prawns and fish. When they’re cooked add the scallops, papayas and grapes. Add the seasoning and some water (or chicken stock) to moisten the dish. You may wish to thicken the sauce with a little cornstarch. Stir-fry quickly and remove from heat once the scallops are cooked.

Seafood And Asparagus Stir-Fry

MARINADE:

1 tablespoon dry sherry

1 teaspoon cornstarch

¼ teaspoon salt

1 pinch white pepper

OTHER INGREDIENTS:

½ pound shrimp, medium, raw

¼ pound sea scallops

½ pound asparagus

2 tablespoons vegetable oil

2 teaspoons garlic,minced

½ cup baby corn, canned, drained

½ cup whole water chestnuts

½ cup chicken broth

2 tablespoon sherry

1 teaspoon sesame oil

½ teaspoon sugar

½ teaspoon salt

1 pinch white pepper

2½ teaspoon cornstarch

5 teaspoon water or Chinese white wine

Combine the marinade ingredients in a medium bowl. Add the shrimp and scallops; stir to coat. Set aside for 30 minutes. Snap off and discard the tough ends of the asparagus and cut the spears diagonally into 1½-inch pieces. Place a wok or wide frying pan over high heat until hot.

Add the vegetable oil, swirling to coat the sides. Add the garlic and cook, stirring, until fra-grant, about 10 seconds. Add the shrimp and scallops; stir-fry for 2 minutes or until the scal-lops turn opaque and the shrimp turn pink.

Remove the seafood from the wok. Add the asparagus, baby corn, water chestnuts and broth; cover and cook for 2 minutes. Add the sherry, sesame oil, sugar, salt and pepper. Re-turn the seafood to the wok and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

Yield: Serves 4.

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