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Recipe Source: cdkitchen.com
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Chinese Scallop Stir Fry
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 tablespoons vegetable oil
- 1 pound bay scallops, rinsed and dried
- 2 cups sliced fresh mushrooms
- 1 can (8 ounce size) sliced water chestnuts, drained
- 1 red or green bell pepper, cut into strips
- 1/3 cup thinly sliced green onions
- 1/2 cup chicken broth
- 3 tablespoons dry sherry
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 package (6 ounce size) frozen snow peas
- 3 cups hot cooked rice
Heat oil in wok or large skillet over medium high heat. Add scallops and stir fry 2 minutes. Stir in mushrooms, water chestnuts, pepper, carrot, and onions; stir fry 2 minutes. Combine broth, sherry, soy sauce, cornstarch, ginger, and pepper. Add to wok along with snow peas. Cook 1 to 2 minutes, or until sauce is clear and thickened, stirring frequently. Serve over hot rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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