| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese5 |
4 |
servings |
INGREDIENTS
| 3 |
|
Sweet bell peppers; red, green, yellow or 1 o |
|
|
& cut in 1" squares |
| 1 |
lg |
Sweet onion; halved; cut in 1" cubes, lay |
|
2 |
tablespoons Light soy sauce |
INSTRUCTIONS
2 tablespoons Dry sherry/other white wine
1/2 teaspoon Ground ginger 1 teaspoon Hot red pepper flakes -- or to
taste, h red p to taste (opt) 2 cups Fresh or thawed scallops -- about 10
ounces
3/4 cup Spicy tomato juice
1. Arrange all ingredients near stove. Prepare a large nonstick skillet or
electric frying pan liberally with cooking spray. Arrange onion leaves in
skillet in a single layer. Cook over medium heat just until onion begins to
brown.
2. Combine all ingredients, except scallops, in skillet; cover, bring to a
simmer, and cook for 5 minutes. Uncover and simmer until sauce thickens---4
or 5 minutes more. Stir in scallops, and cook just until heated through and
coated with sauce. Serve with plain rice if desired. Makes 4 servings, 175
calories each; Rice adds 110 calories per 1/2-cup. From: Dottie Cross
TMPJ72B. Reformatted for MM by CLM, HCPM52C
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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