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Big Jim's Clay Pot

Ingredients

6 dried Black Chinese Mushrooms, soaked for 30 minutes, stem removed & sliced
3 tbsp. Corn Oil
4 medium whole Scallions, cut into 2 inch length
4 slices Ginger Root, cut into quarter- 1/4 cup
4 cloves of Garlic, minced - 4 tsp. minced
3 lbs. Boneless, skinless non-oily fish fillet (seabass, cod, swordfish or halibut)
3/4 lb. Medium-large shrimp, peeled, cleaned & deveined
1/3 lb. Medium Scallops
1 large Carrot, peeled and cut into thin rings
1/2 lb. Napa Cabbage, cut into bite size pieces

Seasoning Mixture:

1 tbsp. packed Brown Sugar
3 tbsp. Soy Sauce
1 tbsp. Rice Wine Vinegar
2 cups Low Sodium Chicken Stock
2 tbsp. Balsamic Vinegar

Method

1. Combine all ingredients
2. Mix together well
3. Set aside

1. In a large sauté pan, heat the corn oil and sauté the scallions, ginger and garlic for 1-2 minutes.
2. Add carrot, scallions fish, shrimp and scallops and sauté for 1-2 minutes.
3. Add mushrooms, carrots and cabbage and sauté for 3-5 minutes.
4. Add seasoning mixture. Cover and cook for 15 minutes or until all seafood is done.