
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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