| 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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