Wednesday, October 08, 2003

Neptune's Delite

Neptune's Delite

I've been messing around with this recipe for six years or so and have finally got it to where I like it. This is my version of a dish that used to be served at the "House of Hunan" before it burned down. When they rebuilt it was in a new venue with a new menu and 'Calamari in Black Bean Sauce' was no longer available. Let me know how you like it.

This entry has 1 comments:
    i loved the way you linked to the recipe !! i'll make sure and save your recommendation so i can try it out and let you know what i think !!
    pamela (GirlsHeadNoise)
    Comment from his1desire - 10/8/03 9:25 AM

Neptune's Delite

List of Ingredients

8 oz Mollusks, squid, mixed species, raw
8 oz Mollusks, scallop, mixed species, raw
8 oz Crustaceans, shrimp, mixed species, raw
2 1/2 cup Onions, raw
1 cup Peppers, sweet, green, raw
3 tbs Garlic, raw
1/4 cup Oil, vegetable, cottonseed, salad or cooking
3 tbs Sauce, oyster, ready-to-serve
3 tbs Soy sauce made from soy (tamari)
1 cup Mushrooms, raw
2 tbs Cornstarch
1 tbs paprika
1 tsp pepper, black
1 oz Beans, Black - canned (15 oz can)
4 cup Rice, white, medium-grain, cooked

Instructions for Preparation

Preparation: Chop Onions in 1" chunks Slice Gr. Pepper into 1" slices/chunks, slice mushrooms thick.
Cube scallops if large.
Clean and dehead calamari and chop into 1" pieces.
Clean, shell, dehead and devein shrimp.
In a large wok, heat on high until very hot, then add oil ("Hot Wok, Cold Oil").
Add cubed onions and sliced green pepper chunks, stir-fry. Add half of the garlic and toss add sliced mushrooms and toss add calamari and scallops toss 3 - 4 times a minute apart, add shrimp after shelling, de-heading and de-veining; toss a couple of times add remainder of garlic and the can of black beans Add Oyster sauce and soy sauce Add black pepper, paprika and a tsp. of Chinese Five Spice Mixture, stir well. If needed, mix 2 tbsp of corn starch in 1/2 cup cold water until dissolved, slowly stir into mixture and allow to cook one minute, stirring constantly, then remove from heat and allow to settle for at least 5 minutes. Adjust taste - should be slightly but not overpoweringly hot, slightly salty. Use Sherry to cut heat. Serve over white or brown rice - about 3/4 cup per serving. Makes approximately 6 cups of stir-fry. Additional items: 1/2 cup Dry Sherry. Substitute cooked mussels and/or clams if no scallops available, may use octopus if calamari is unavailable. Onions and Peppers should NOT be crunchy but should retain their structure.
per serving
makes 6 servings
Amount per serving
Calories 410
Calories from fat 100
% Daily Value *
Total Fat 11.1g 17%
Saturated Fat 2.7g 14%
Cholesterol 158mg 53%
Sodium 709mg 30%
Carbohydrate 51.7g
Dietary Fiber 2.8g 11%
Protein 25.7g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
24.4% of calories from Fat
50.5% from Carbohydrates
25.1% from Protein

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