Seafood Asian Vegetable Medley Recipes

ASIAN SHRIMP AND VEGETABLE MEDLEY STIR-FRY

Steps:

• Peel and devein the shrimps. Mixed with 1/8 teaspoon of salt and black pepper.
• Cut onion into thin wedges. Slice snow peas into 0.5'' thick strips (you can skip this if your snow peas are small enough). Cut red bell pepper into 1'' x 1'' pieces.
• Put a pan/skillet over medium - medium high heat. When it's hot, add some oil and red onion. Sauté onion until fragrant, about 2 minutes.
• Add red bell pepper and snow peas to the pan, stir-fry for about 2 minutes.
• Add mung bean sprouts, 1/8 teaspoon of salt, black pepper and stir-fry for about 1 minute or just until all veggies are 80-90% cooked. Transfer to a plate.
• Make sure the pan is hot, add some oil and shrimps. Brown the shrimps for 1-2 minutes.
• Add garlic and add all veggies back to the pan. Add oyster sauce, soy sauce and fish sauce and stir to coat everything well in sauces. Stir fry until all ingredients are cooked through.
• Garnish with scallion and cilantro. Serve hot with rice.

SEAFOOD & ASIAN VEGETABLE MEDLEY

Steps:

• In a large skillet combined first 10 ingredients. Cook on medium heat for 15 minutes or until vegetables are tender. Add wine, cook for 2 minutes. Add thickener one teaspoon at a time and let cook for 1-2 minutes before adding more. Continue until creamy consistency is achieved. Reduce temperature to medium-low. Add scallops and cook covered for 5 minutes. Add shrimp and cook covered for 3 minutes or unit done. Serve over rice or pasta, sprinkle with cheese if desired.

ASIAN VEGETABLE STIR-FRY

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
• Cook rice in water as directed on package; cover to keep warm.
• Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

SEAFOOD MEDLEY

Steps:

• In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

STIR-FRIED ASIAN VEGETABLES

Steps:

• Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
• Set aside.
• Heat oil in a wok or large nonstick skillet over high heat.
• Add carrot, celery, and onion; stir-fry 2 minutes.
• Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
• Add broth mixture; stir-fry 1 minute or until thick and bubbly.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.