Athens Foods | Sea Scallop & Vegetable Stir Fry in a Kataifi Nest
Description Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago Ingredients - 8 ounces Kataifi, thawed - 3 pounds sea scallops - 3 red bell peppers,
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Ingredients
- 8 ounces Kataifi, thawed
- 3 pounds sea scallops
- 3 red bell peppers, julienned
- 12 cloves garlic, peeled and minced
- 6 green onions, cut into 1-ince pieces
- 1/2 pound green peapods
- 1/2 pound baby corn
- 1 cup chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons Chinese rice wine, dry sherry or rice wine vinegar
- 1 tablespoon sugar
- 1/2 cup of vegetable oil
- 6 tablespoons fresh cilantro, chopped for garnish
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