Sizzling Seafood Salad

1. Divide cabbage, carrot, radishes, cucumber, water chestnuts, and snow peas among 8 service plates; set aside.

2. Mash black beans with soy sauce, sherry, and sugar; set aside.

3. Heat oil in a heavy pan or wok; add garlic and ginger and stir-fry until garlic is lightly browned. Add scallions and red pepper; stir-fry 30 sec. Add shrimp and squid and stir-fry, 1-2 min., until shrimp is just pink. Pour in black-bean mixture and cook 2 min.

4. Spoon seafood-black bean mixture over reserved, plated cabbage mixture; serve immediately, garnished with cilantro, basil, and sesame seed.

Note: Prepared black bean sauce may be substituted for black beans, soy sauce, sherry, sugar, garlic, and ginger. Stir-fry scallions and bell pepper in oil, add seafood, and cook until shrimp is just pink, then pour in prepared black bean sauce and continue stir-frying until sizzling hot.