Grouper with a Twist

Here's a spicy seafood dish with an Asian twist.

1 lb. fresh Grouper, cut into 1 inch sections

1 lb. fresh Sea Scallops or Shrimp, cut into 1 inch sections

10 Shitake Mushrooms sliced or Button Mushrooms

1 Red Bell Pepper, sliced in thin strips

1 Yellow Bell Pepper, sliced in thin strips

40 snow pea pods, strings removed, cut in half diagonally

6 Scallions cut in 2 inch pieces

3 TBS Roasted Sesame Oil

3 TBS Soy Sauce

1 TBS Rice Wine Vinegar

1 tsp Sugar or honey

1/4-1/2 C Full Fat Coconut Milk with 1 tsp arrowroot or cornstarch this

blended

3 fresh Garlic cloves, minced

1 - 2 TBS fresh Ginger, peeled and grated

1/2 tsp Sea Salt

1/4 tsp Wasabi, served on the side, optional

Cooked rice

In a wok, cook Grouper and Scallops or shrimp, a few at a time. Do it quickly until golden brown in hot Sesame oil. Set on paper towels to absorb excess oil when cooked
In the wok, add garlic, ginger and vegetables. Stir constantly over high heat for about 3 minutes
Add the coconut milk mixture and stir until it starts to thicken. Then add back and gently toss all ingredients together
Add the sugar, rice wine vinegar, soy sauce and >Doc's Reducer or >Doc's Heavenly Habanero or >Doc’s Jade Burst to the cornstarch mixture and stir very wel
Serve over steamed rice or spaghetti squash.
Drizzle a twist of lemon over it.
Garnish with chopped flat leaf parsley