You are here: Home » Recipes » Imperial Seafood Stir-Fry Imperial Seafood Stir-Fry Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 10 mins PrintEmail Ingredients 12-15 medium shrimps, peeled and deveined12-15 medium scallops1 tablespoon cornstarch1 tablespoon Shao Hsing cooking wine or dry sherry1 tablespoon vegetable or canola oil2 cloves garlic, minced1 small piece ginger, minced1/4 cup cooking onion, sliced1/2 cup each broccoli and cauliflower florets, lightly blanched1/3 cup California walnuts, halves1/3 cup each red pepper and green pepper cut into 1 inch (2.5 cm) pieces1/3 cup sugar snap peas1/3 cup pineapple, cut into small chunks1 tablespoon tamari1 tablespoon Shao Hsing cooking wine or dry sherry1 tablespoon chipotle pepper sauce1 dash sesame oil1 pinch salt and white pepper3-4 -- fresh basil or Thai basil leaves, thinly sliced (optional) Instructions In a large bowl, combine the shrimps and scallops with the cornstarch and cooking wine and set aside to marinate (10 to 15 minutes). Heat a large heavy-bottomed pan or wok on high heat. Add the oil, garlic, ginger and cooking onion, stir quickly and add the marinated seafood. Stir constantly to avoid sticking until the seafood is half cooked (about 5 to 7 minutes). Add broccoli, cauliflower, red and green peppers, sugar snap peas, pineapple chunks,tamari, cooking wine, chipotle pepper sauce, sesame oil and a pinch of salt and pepper. Reduce heat to medium and continue stirring for another 2 minutes or until seafood is completely cooked. Add walnuts (Cajun Spice them ahead of time, if desired) and stir. Top with sliced basil and serve.