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INGREDIENTS
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4 servings
2 tablespoons vegetable oil
6 cloves garlic, pounded to a paste
1 inch ginger, minced
1/2 lb peeled deveined medium shrimp
1/2 lb sea scallops
1/2 lb flounder or sole, cut into 2 inch pieces |
1 tablespoon sugar
1/4 cup fish sauce (nuoc mam)
1/2-1 teaspoon dried chili pepper flakes
1 large ripe tomato, halved,seeded,diced
2 large green onions, thinly sliced
1/4 cup chopped cilantro
hot cooked rice |
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METHODS
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1. Heat the oil in a large skillet or wok over high heat; add the garlic and ginger and stir-fry for 30 seconds Add the shrimp, scallops and flounder in an even layer and cook, turning once, until just done, about 2 minutes; remove the seafood to a plate.
2. Return the skillet to the fire; add sugar, fish sauce and chili flakes and boil until slightly reduced, about 2 minutes Stir in tomato and green onions; cook 1 minute.
3. Gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
4. Transfer to a platter, sprinkle with cilantro and serve with rice. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 258
Calories from Fat 81 (31%)
Amount Per Serving %DV
Total Fat 9.0g 13%
Saturated Fat 1.3g 6%
Polyunsat. Fat 4.5g
Monounsat. Fat 2.2g
Trans Fat 0.0g
Cholesterol 132mg 44%
Sodium 1323mg 55%
Potassium 701mg 20%
Total Carbohydrate 9.8g 3% |
Dietary Fiber 1.0g 4%
Sugars 5.2g
Protein 33.4g 66%
Vitamin A 746mcg 14%
Vitamin B6 0.4mg 21%
Vitamin B12 2.5mcg 41%
Vitamin C 13mg 22%
Vitamin E 3mcg 12%
Calcium 81mg 8%
Magnesium 104mg 26%
Iron 2mg 12% |
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