Scallop And Vegetable Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | October 199 | 1 | Servings | |
INGREDIENTS
| 3 | T | Light soy sauce |
| 1 | t | Cornstarch |
| 2 | T | Oriental sesame oil |
| 2 | T | 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 | Garlic cloves, finely | |
| chopped | ||
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1224
Calories From Fat: 376
Total Fat: 43g
Cholesterol: 0mg
Sodium: 11147.7mg
Potassium: 7936.9mg
Carbohydrates: 130.8g
Fiber: 51.3g
Sugar: 18.2g
Protein: 121.6g