12 ounces shrimp, peeled and deveined or sea scallops
1 cup bell pepper strips
1 cup unsweetened pineapple chunks
1/2 cup canned bamboo shoots, drained
1/2 cup commercial sweet-sour sauce
hot cooked rice
Instructions:
Heat oil in a wok or nonstick skillet; add seafood and bell pepper. Saute 3 to 5 minutes or until seafood is cooked through. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org
