| 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 |
tb |
Vegetable oil |
| 1/2 |
lb |
Sea scallops |
| 1 |
|
Green onion; minced |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Chicken broth or water |
| 1 |
tb |
Cornstarch |
| 1 |
pk |
(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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