Name: Scallop And Vegetable Stir-Fry
Ingredients: 3 tb Light soy sauce; 1 ts Cornstarch; 2 tb Oriental sesame oil; 2 tb Peanut oil; 6 Asparagus spears; trimmed, cut into; ; 1-inch pieces; 6 Mushrooms; sliced; 3 Green onions; sliced; 1 Carrot; peeled, sliced; 1/2 Red bell pepper; cut into; ; matchstick-size; ; strips; 1 Zucchini; sliced; 3 lg Garlic cloves; finely chopped; 2 ts Minced fresh ginger; 1/2 lb Bay scallops

CATEGORY	CUISINE	TAG	YIELD
Grains		October 199	1	servings

INGREDIENTS

3	tb	Light soy sauce
1	ts	Cornstarch
2	tb	Oriental sesame oil
2	tb	Peanut oil
6		Asparagus spears; trimmed, cut into
		; 1-inch pieces
6		Mushrooms; sliced
3		Green onions; sliced
1		Carrot; peeled, sliced
1/2		Red bell pepper; cut into
		; matchstick-size
		; strips
1		Zucchini; sliced
3	lg	Garlic cloves; finely chopped
2	ts	Minced fresh ginger
1/2	lb	Bay scallops

INSTRUCTIONS

Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in
wok or heavy skillet over high heat. Add vegetables, garlic and ginger and
stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops
and stir-fry until almost cooked through, about 1 minute. Stir soy sauce
mixture and add to wok. Stir until liquid boils and thickens and scallops
are opaque, about 2 minutes. Transfer to platter and serve immediately.
Serves 2.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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