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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3 tbsp light soy sauce
1 tsp cornstarch
2 tsp oriental sesame oil
3 tbsp vegetable broth
8 fresh asparagus spears, cut into 1 inch pieces
6 slices mushrooms
3 sliced scallions
1 sliced carrot
1/2 red bell pepper, cut into strips
1 sliced zucchini
3 clove garlic, minced
2 tsp minced fresh ginger root
1/2 lb bay scallops
Heat sesame oil and vegetable broth over high heat. Add vegetables, garlic and ginger. Stir-fry until vegetables are crisp-tender, about 4 minutes.
Add scallops and stir-fry until almost cooked through, about 1 minute. Stir in soy sauce and soy sauce together in a small cup and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve over rice. Serves 2
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SCALLOPS AND VEGETABLES STIR-FRY
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3 tbsp light soy sauce
1 tsp cornstarch
2 tsp oriental sesame oil
3 tbsp vegetable broth
8 fresh asparagus spears, cut into 1 inch pieces
6 slices mushrooms
3 sliced scallions
1 sliced carrot
1/2 red bell pepper, cut into strips
1 sliced zucchini
3 clove garlic, minced
2 tsp minced fresh ginger root
1/2 lb bay scallops
Heat sesame oil and vegetable broth over high heat. Add vegetables, garlic and ginger. Stir-fry until vegetables are crisp-tender, about 4 minutes.
Add scallops and stir-fry until almost cooked through, about 1 minute. Stir in soy sauce and soy sauce together in a small cup and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve over rice. Serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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