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Seafood with Peppers, Onions and Water Chestnuts
Fast to make and delicious on a cold winter’s night. Use whatever vegetables you have on hand.
Ingredients
At a glance
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
2 tbsp olive oil
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 large onion, chopped
1 small can sliced water chestnuts, drained
2 cloves garlic, minced
500 g shrimp and scallops
2 tsp rice or balsamic vinegar
2–3 tbsp teriyaki sauce
3 scallions, chopped
Method/Steps
In a large skillet, heat 1 tbsp of the olive oil. Add the red and yellow peppers and onion, stir-frying over high heat until lightly browned. Add the water chestnuts. Heat through. Remove vegetables and set aside.
Heat the remaining oil in the skillet. Add the garlic, shrimp and scallops, stir-frying over high heat about 3–4 minutes or until the seafood is cooked through. Add the balsamic vinegar and teriyaki sauce. Stir in the vegetables. Serve over rice, garnished with scallions.
Wine and Spirits Match
Open an Alsatian Riesling to serve with this stir-fry.