Seafood Pasta Stir-Fry

 

2 tablespoons white-wine vinegar
2 tablespoons reduced-sodium soy sauce
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon grated orange peel
1/4 cup fresh orange juice
8 ounces peeled and deveined uncooked shrimp
8 ounces sea scallops
1 pound bow tie, or other medium-shape pasta, uncooked
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes (optional)
8 ounces fresh snow peas, cut in half
2 carrots, cut into thin strips
1 red bell pepper, ribs and seeds removed, but into thin strips
2 teaspoons cornstarch
1 tablespoon water

Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a nonmetallic bowl; add shrimp and scallops; toss them gently to coat seafood. Cover and refrigerate 30 minutes.
Cook pasta according to package directions. While pasta is cooking, heat oil in a nonstick wok or skillet; add shrimp mixture (do not drain). Add hot pepper flakes, if desired. Stir-fry 2 minutes.
Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque.

Dissolve cornstarch in water; stir into wok. Cook 1 minute.

When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly. Makes 6 servings.

Copyright 1995, The Associated Press