Use any combination of vegetables and any seafood that appeals to you. This basic recipe can be varied to use whatever you have on hand.
1 red bell pepper, cut in 1/4″ x 1″ strips
1/2 pound thin asparagus, cut on the diagonal into 1″ pieces
1/2 pound mushrooms, sliced
1/2 cup baby corn
1/2 pound shrimp, peeled
1/2 pound scallops
1 pound flounder or other firm white fish, cut in 2″ pieces
1 cup bouillon
1 tablespoon minced fresh gingerroot
2 cloves garlic, minced
1 teaspoon freshly ground black pepper
3 tablespoons oyster sauce or soy sauce
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1/2 cup chopped basil leaves or flat parsley
Cooked brown rice, barley or other whole grains
Prepare all the vegetables and seafood and have everything ready by the stovetop.
Pour 1/2 cup of the bouillon into a large pot or deep frying pan. Add the gingerroot, garlic and black pepper and bring to a boil. Quickly add the shrimp, scallops and fish; cover, reduce the heat and cook until the fish is opaque, 3-5 minutes. Remove the seafood with a spatula or slotted spoon and set aside. Return the liquid to a boil and add the drained mushrooms, red pepper and asparagus. Add a little more of the bouillon if needed. Cook, stirring constantly, until the asparagus is just tender but still bright green. Stir in the oyster sauce and the cornstarch mixed with water; cook until the sauce is slightly thickened, 1-2 minutes. Return the seafood to the pot and stir in the leaves. Serve over cooked whole grains.