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

You can substitute any fish you desire.

Ingredients: 

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 Honey or Sugar

1/4 - 1/2 C. full fat Coconut Milk with 1 tsp arrowroot until blended

3 fresh Garlic cloves, minced

1 - 2 TBS fresh Ginger, peeled and grated

1/2 - 1 TBS Doc's Reducer or Doc's Heavenly Habanero or Doc's Jade Burst

1/2 tsp Sea Salt

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

Cooked rice of choice

 Directions:

1. In a wok, cook Grouper and Scallops or Shrimp a few at a time. Do it quickly until golden brown in hot Sesame oil

2. Set on paper towels to absorb excess oil when cooked

3. In the wok, add garlic, ginger and vegetables. Stir constantly over high heat for about 3 minutes

4. Add the coconut milk mixture and stir until it starts to thicken

5. Then add back and gently toss all ingredients together

6. Add the sugar, rice wine vinegar, soy sauce with Doc's Reducer, Doc's Heavenly Habanero OR Doc’s Jade Burst to the cornstarch mixture and stir very well

7. Serve over steamed rice, spaghetti squash or thin spaghetti 

8. Drizzle a twist of lemon over it

9. OPT: Garnish with chopped flat leaf parsley

Yields: 4 Servings