| Servings |
people
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Ingredients
- 2 oz shelled and deveined shrimp halved
- 2 oz bay scallops
- 4 oz white fish fillet cut into 1/2-inch squares
- 2 tbsp cooking oil
- 3 egg whites beaten
- 1 pkg silken tofu cut into 1-inch cubes, poached and drained well, about 1 lb
- 1 green onion thinly sliced (for garnish)
Marinade
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1/2 tsp onion salt
- 1/2 tsp cajun dry spice
- 1/8 tsp white pepper
- 2 tbsp cornstarch
Ingredients
Marinade
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Instructions
- Combine marinade ingredients in a medium bowl. Add all seafood; toss to evenly coat. Set aside for 20 minutes.
- Heat a stir-fry pan over medium-high heat until hot. Add seafood; stir-fry until shrimp turn pink, about 2 minutes.
- Add egg whites and cook until just set.
- To serve, place tofu on a serving plate. Arrange seafood/egg white mixture on top.
- Sprinkle with green onion.
Recipe Notes
© Yan Can Cook, Inc. 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.