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Chinese Scallop Stir Fry
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- #102713
Bay scallops are stir-fried with fresh mushrooms, bell pepper, green onion, snow peas, and water chestnuts and served over rice.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
jrsygrl
nutrition data
294 calories, 6 grams fat, 40 grams carbohydrates, 18 grams protein per serving.
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reviews & comments
June 18, 2012
I like my veggies cooked just a little bit more than crisp-tender so I changed the order a bit when I stir fried it so the peppers got cooked a bit longer. Also, the directions mention carrot but there are none in the ingredients list. The stir-fry sauce was very good.