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Seafood and Rice

Fish and Seafood

Seafood and Rice
2 soaked dried scallops, known as conpoy, soaked for one hour in one cup of hot water, then shredded into strands
5 mussels, beards removed and discarded
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
12 shrimp, peeled and their veins removed and discarded
1 teaspoon thin soy sauce
1/2 teaspoon salt
1/2 teaspoon hot oil
1 and 1/2 cups cooked hot rice
1 to 2 Tablespoons honey
1. Steam scallop strands for five minutes over boiling water in a small glass bowl with half cup of boiling water in it.
2. Lay the mussels on the steamer shelf next to the scallop dish, and steam the scallop strands and the mussels for four minutes.
3. Heat a wok or fry pan, add the oil and the ginger and stir once or twice, then add the shrimp, and then the scallop pieces, and stir-fry for two minutes until the shrimp are no longer pink.
4. Add the soy sauce, hot oil, and the honey, stir well, then add the rice, and stir for two minutes. Serve.

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