Seafood with Root Vegetables in a Long Handle Wok | DishGen Recipe

Ingredients

• 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 medium shrimp, shelled and deveined
• ½ cup julienned zucchini
• ¼ pound sea scallops, cut in half widthwise
• ¼ pound squid tentacles, rinsed in cold water
• ¼ cup hoisin sauce
• 4 scallions, cut into ½-inch pieces