Szechuan Scallops And Snow Pea Stir Fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Sea scallops |
| 1 | Clove garlic | |
| 2 | c | Boiling water |
| 1 | c | Uncooked rice |
| 1 | Frozen snow peas | |
| 1 | Onion, sliced | |
| 1 | Green bell pepper, cored | |
| seeded & sliced | ||
| 2 | T | Canola oil |
| 1 | small sliced mushrooms | |
| Soy sauce |
INSTRUCTIONS
Date: Tue, 18 Jun 1996 07:27:14 -0800 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Place the scallops in a flat, shallow, glass pan in a single layer. Pour on Szechuan sauce to cover. Squeeze the garlic clove(s) into the sauce using a garlic press. Stir thoroughly to blend. Let stand for 1 hour. Add the rice to the boiling water. Lower the heat to a very low, gentle simmer. Cover. Simmer until the water is all absorbed (20-30 minutes). Heat the wok. Add the oil. Stir fry the onion and green pepper. Add the scallops. Stir fry until heated through. Add the pea pods and mushrooms. Stir fry until the pea pods are tender crisp (the rice should be ready at this time). Serve hot over the cooked rice with soy sauce alongside. ~~~ Ed Hunter EAT-L DIGEST 18 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 62
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 20.6mg
Potassium: 1081.7mg
Carbohydrates: 60.1g
Fiber: 2.3g
Sugar: 4.3g
Protein: 1.4g