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    You are in: Home / Cookbooks / Stirring Tales of the Sea
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    Stirring Tales of the Sea

    [Cover photo by Sue L.] Stir-fry dishes using fish and seafood. For other stir-fry recipes, see my cookbooks Stirring Tales , Stirring Tales of Pigs and Stirring Tales—Vegetarian . For stir-fry sauces, see Stirring Tales—Saucy!
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    A good, quick supper that uses fresh, but simple ingredients. Recipe is from Woman's Day and suggests serving it with texas toast. Could also use garlic bread.

    Recipe #161101

    2 Reviews |  By Tebo

    Love those oysters! This is a simple, fast and enjoyable recipe. Oysters have to be good for you because they sure do taste good!!

    Recipe #12909

    This is a very quick and easy recipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This recipe came from the July 2002 Cooking Light magazine.

    Recipe #34465

    6 Reviews |  By Bergy

    Very tasty prawn dish. Excellent served with "Fava Beans Supreme", new potatoes, fresh minted peas and new carrots.

    Recipe #10513

    5 Reviews |  By Sue Lau

    My "mystery scallops" have appeared! (I thought I lost this recipe for a bit!!!) Karen says I'm a crazy woman mixing the Morgan with the habaneros. I always knew I was crazy, but this is GOOD!

    Recipe #37605

    Published in Newsday 1995, according to chinese legend, Kung Pao means "guardian of the throne" and named for the General that was in charge of protecting the emperor. To me it means "take-out", but this great dish is easy enough to make at home. You can substitute chicken and have a second meal to keep it interesting! Enjoy.

    Recipe #22503

    Posting for world tour. Nice because it's not over-sauced. Serve over hot cooked rice or noodles.

    Recipe #173469

    An appetizing summer treat. Yummy over jasmin rice.

    Recipe #31514

    I bought a jar of Kokita brand Nasi Goreng seasoning at the Uwajimaya store in Seattle and it made the best fried rice I had ever eaten. After scraping the last bits from the side of the jar, I didn't want to make the hour drive just for more (although it was tempting), so I improvised based on the ingredients. If you can find it, I highly suggest buying the pre-made product as it makes preparation very simple. After eating Indonesian fried rice I haven't been able to go back to making the more popular Chinese version. What makes this different than Chinese rice is the prominence of chili rather than soy sauce. Shallots, smaller and milder than the onion, are a pleasant addition. I like to add a lot of chili and use fish sauce as the source of saltiness. Many recipes call for shrimp paste, I haven't tried it and think it's just fine without since the fish sauce adds a seafood taste. There are other posted recipes for this dish, but this one is simpler and the eggs can be cooked right in with the rice. This is also great as a vegetarian (even vegan) dish, just omit the shrimp and use fried tofu instead of egg and use soy instead of fish sauce. Warning: this may be spicy for those with more delicate palates.

    Recipe #112291

    Good with noodles or stir-fried vegetables.

    Recipe #78559

    This simple recipe tastes like something you'd get in your local Chinese. It can be spiced up with the addition of red pepper flakes, to taste. Prep time does not include marinating.

    Recipe #101509

    from Mastercook.com. Do not overcook and serve immediately.

    Recipe #81390

    DONT BOTHER WITH TAKE-OUT. THIS IS SO QUICK AND EASY AND IT WILL SATISFY YOUR CRAVING FOR CHINESE. GET THE SCALLOPS ON SALE AND YOUR DINNER WILL BE ECONOMICAL TOO!

    Recipe #53166

    This is a meal-in-one, but you can simply make the salmon on it's own and serve with other side dishes. Preparation time does not include marinading time.

    Recipe #91930

    This has a great garlic flavor and tastes delicious with or without the heaters!

    Recipe #36561

    1 Reviews |  By Bergy

    This recipe has just enough bite to it and not detract from the flavor of the prawns. Don't panic over the 10 garlic cloves, try it! Serve with mixed wild and Basmati rice.

    Recipe #9182

    This is an AUTHENTIC Malay/Indonesian recipe and tastes absolutely beautiful with rice. Trust me! :) I got this recipe from hawkers in Malaysia--so it's a tad spicy. Chicken breasts may be used in place of fish. Note: This serves 4 with rice and a side of stir-fried vegetables.

    Recipe #140192

    3 Reviews |  By chia

    From today's NY Times

    Recipe #164948

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