Avoiding Additives and Preservatives

Make sure the seafood has no sulfites added and that the scallops are dry – meaning they are untreated with preservatives and sear well. I can’t find additive-free oyster sauce, so I have included a recipe below.

Use the larger, "dry" scallops and pat the seafood dry with a paper towel before cooking

Cook the seafood and set aside

Stir fry remaining ingredients and add the seafood back in to heat through

Stir-fried seafood noodles

Ingredients:

4 tsp (18 ml) vegetable oil

225 g jumbo shrimp, (21 to 25 count), peeled and deveined

225 g jumbo scallops, (20 to 40 count), patted dry

1 tbsp (15 ml) minced peeled fresh ginger

2 cloves garlic, minced

2 pkg (each 200 g) fresh udon noodles

4 heads Shanghai bok choy, (about 450 g total), cut in ½ -inch (1 cm) wedges

2 cups (500 ml) sliced stemmed shiitake mushrooms

1 sweet red pepper, thinly sliced

2 green onions, sliced diagonally in ½ -inch (1 cm) thick pieces

2 tbsp (30 ml) oyster sauce (see recipe below)

¼ tsp (1 ml) pepper

Oyster sauce

1 ½ tbsp (25 ml) soy sauce

1 tbsp (15 ml) sugar

1 ½ tsp (7 ml) cornstarch

Preparation:

Pat shrimp and scallops dry with a paper towel. In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.

In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup (150 ml) water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined. Serves 4.

From Canadian Living