Veggie And Scallop Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Seafood, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | Bag, 16 ounces BIRDS EYE | |
| frozen Farm Fresh | ||
| Mixtures | ||
| Pepper Stir Fry | ||
| vegetables | ||
| 1/2 | lb | Small sea scallops |
| 1 | Onion, chopped OR | |
| 3 | Green onions, sliced | |
| 1 | T | Light soy sauce |
| 1 | T | Oriental salad dressing |
| 1/8 | t | Ground ginger |
| Garlic powder | ||
| Hot cooked rice, optional |
INSTRUCTIONS
3/23 In wok or large skillet, heat oil over medium heat. Add vegetables; cover and cook 3 to 5 minutes or until crisp-tender. Uncover; add scallops and onion. Stir fry 2 minutes. Stir in soy sauce and Oriental salad dressing. Reduce heat to low; simmer 3 to 5 minutes or until some of liquid absorbs. Stir in ginger, garlic powder, and salt and pepper to taste; increase heat to medium-high. Stir fry until all liquid is absorbed and scallops turn opaque and begin to brown. Serve over rice if desired. No nutritional information available. FROM: http://www.birdseye.com/ Formatted to MM by Trish McKenna on Posted to MM-Recipes Digest V4 #10 by alan@atoc.demon.co.uk on Mar 22, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 0mg
Sodium: 36.2mg
Potassium: 221mg
Carbohydrates: 23.5g
Fiber: 3.6g
Sugar: <1g
Protein: 3.9g