Scallop and vegetable stir-fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Light soy sauce |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Oriental sesame oil |
| 2 | tablespoons | Peanut oil |
| 6 | Asparagus spears; trimmed, cut into | |
| ; 1-inch pieces | ||
| 6 | Mushrooms; sliced | |
| 3 | Green onions; sliced | |
| 1 | Carrot; peeled, sliced | |
| ½ | Red bell pepper; cut into | |
| ; matchstick-size | ||
| ; strips | ||
| 1 | Zucchini; sliced | |
| 3 | larges | Garlic cloves; finely chopped |
| 2 | teaspoons | Minced fresh ginger |
| ½ | pounds | Bay scallops |
Directions
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.
Serves 2.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.