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Scallop And Vegetable Stir Fry Recipe

by Global Cookbook

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

1. 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.
2. Serves 2.

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