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Scallop & Vegetable
Stir-Fry
2 servings
- 3 Tablespoons light soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons Oriental sesame oil
- 3 Tablespoons Vegetable Broth
- 8 fresh asparagus spears,
(cut in 1-inch pieces)
- 6 sliced fresh mushrooms
- 3 sliced scallions
- 1 sliced carrot
- 1/2 red bell pepper, cut in strips
- 1 sliced zucchini
- 3 cloves minced large garlic cloves
- 2 teaspoons minced fresh ginger root
- 1/2 pound bay scallops
Heat sesame oil and vegatable broth in wok over high heat. Add vegetables , garlic and ginger and stir-fry until vegetables are crisp-tender (about 4 minutes). Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce and cornstarch together in a small cup then add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes.
Transfer to platter and serve immediately with rice.
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Nutrition Facts
Amount Per Serving:
Calories 237 - Calories from Fat 54
Percent Total Calories From: Fat 23%, Protein 44%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 37mg, Sodium 1632mg, Total Carbohydrate 20g, Dietary Fiber 2g, Protein 26g, Vitamin A 12052 units, Vitamin C 72 units, Calcium 0 units, Iron 3 units
Bon appetit!
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