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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3 tbsp light soy sauce
1 tsp cornstarch
2 tbsp oriental sesame oil
2 tbsp peanut oil
6 asparagus spears, trimmed, cut into 1-inch pieces
6 mushrooms, sliced
3 green onions, sliced
1 carrot, peeled, sliced
1/2 red bell pepper, cut into matchstick-size strips
1 zucchini, sliced
3 large garlic cloves, finely chopped
2 tsp minced fresh ginger
1/2 lb bay scallops
Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet 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 mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately.
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SCALLOP AND VEGETABLE 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 tbsp oriental sesame oil
2 tbsp peanut oil
6 asparagus spears, trimmed, cut into 1-inch pieces
6 mushrooms, sliced
3 green onions, sliced
1 carrot, peeled, sliced
1/2 red bell pepper, cut into matchstick-size strips
1 zucchini, sliced
3 large garlic cloves, finely chopped
2 tsp minced fresh ginger
1/2 lb bay scallops
Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet 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 mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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