Stir-fried-scallops with lychees - gh_9405

Yield: 6 servings

Measure Ingredient
1 pounds Sea scallops
1 pounds Mushrooms
¼ pounds Snap peas or Chinese pea pods
2 \N Large onions
1 \N Large yellow or orange pepper
1 \N Piece peeled gingerroot (2\" by 1\" by 1\")
\N \N Salad oil
\N \N Salt
1 can (16-oz) lychees, drained
2 tablespoons Bottled oyster sauce
1 tablespoon Dry sherry


1. Rinse scallops with running cold water to remove sand from crevices; pat dry with paper towels. Cut each scallop horizontally in half, if they are large. Cut each mushroom into quarters; remove stem and strings along both edges of each snap pea. Slice each onion into 6 wedges; cut yellow or orange pepper into strips. Cut gingerroot lengthwise into pa- per-thin slices; cut slices lengthwise into very thin strips.

2. In nonstick 12-inch skillet over medium-high heat, in 1 T hot salad oil, cook onions until golden brown, about 5 minutes. Add pepper strips, snap peas, and ¼ teaspoon salt; continue cooking until vegetables are tender-crisp, stirring frequently. Remove onion mixture to bowl.

3. In same skillet in 1 T additional hot salad oil, cook mushrooms, gingerroot strips, and ¼ t salt until mushrooms are tender, stirring often, about 10 minutes. Remove mushroom mixture to bowl with onion mixture.

4. In same skillet over medium-high heat, in 1 T additional hot salad oil, cook scallops and ¼ t salt until scallops are lightly browned, about 2 minutes. Return vegetables to skillet; add drained lychees.

5. In cup, mix oyster sauce and sherry; pour oyster-sauce mixture into skillet with scallop mixture; heat through.

Makes 6 main-dish servings

Each serving: About 220 calories, 8 9 fat, 158 mg cholesterol, 660 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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