Shrimp And Scallops With Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Meats | Chinese | Chinese, Healthwise, Main dishes, Peas, Scallops | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Med. shrimp, shelled & |
| deveined | ||
| 2 | Egg whites | |
| 3 | T | Vegetable oil |
| 1/2 | lb | Sea scallops |
| 1 | Green onion, minced | |
| 2 | T | Soy sauce |
| 2 | T | Dry sherry |
| 2 | T | Chicken broth or water |
| 1 | T | Cornstarch |
| 1 | 10 oz tiny peas | |
| frozen/thawed | ||
| Salt and pepper, to taste |
INSTRUCTIONS
In a small bowl, toss shrimp with 1 egg white and 1 teaspoon oil. In another small bowl, toss scallops with remaining egg white and 1 tsp. oil. In a wok, heat remaining oil over High heat. Add green onions and stir-fry for 30 seconds. Add shrimp and stir-fry until shrimp just begin to turn pink, about 2 minutes. Add scallops and continue to stir-fry until scallops turn white and opaque, about 2 minutes longer. Mix together soy sauce, sherry, chicken broth and cornstarch ; add with peas to wok. Cook, stirring 2 minutes, tossing to mix and heat through. Season with salt and pepper to taste and serve. Serves 4. Per serving: 290.2 calories, 12 gr. fat, 38.3% CFF, 105 mg. cholesterol. MC formatting by bobbi744@sojourn.com NOTES : This was delicious. Recipe by: 365 Ways to Cook Chinese Posted to KitMailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 319.2mg
Potassium: 76.3mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 2.6g