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Scallop And Vegetable Stir Fry
Ingredients
- 3 Tbsp. light soy sauce
- 1 tsp cornstarch
- 2 Tbsp. oriental sesame oil
- 2 Tbsp. peanut oil
- 6 x asparagus spears trimmed, cut into 1-inch pcs
- 6 x mushrooms sliced
- 3 x green onions sliced
- 1 x carrot peeled, sliced
- 1/2 x red bell pepper cut into matchstick-size strips
- 1 x zucchini sliced
- 3 lrg garlic cloves finely minced
- 2 tsp chopped fresh ginger
- 1/2 lb bay scallops
Directions
- Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or possibly heavy skillet over high heat. Add in vegetables, garlic and ginger and stir-fry till vegetables are crisp-tender, about 4 min. Add in scallops and stir-fry till almost cooked through, about 1 minute. Stir soy sauce mix and add in to wok. Stir till liquid boils and thickens and scallops are opaque, about 2 min. Transfer to platter and serve immediately.
- Serves 2.
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