Shrimp and scallops are stir fried with broccoli, cauliflower, carrots, bell peppers and a secret sauce.
1 teaspoon canola oil
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup carrots, julienned
1/4 cup red bell peppers, sliced
1/4 cup green bell peppers, sliced
1/4 cup yellow bell peppers, sliced
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
2 teaspoons margarine
1 tablespoon mayonnaise
1 lemon, juice of
Spray a large frying pan or wok with nonstick cooking spray; heat oil to medium-high.
Stir-fry broccoli, cauliflower, and carrots about 4 minutes. Then add peppers. Add shrimp to mixture and continue stir-frying until shrimp turns pink. Add scallops and continue stir-frying until scallops turn white. Set aside.
Melt margarine. Whip mayonnaise and melted margarine together until smooth. Add lemon juice. Combine with stir-fry mixture. Toss to coat.
bakinglover
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
March 26, 2013
The mayonnaise in this recipe raised some eyebrows at first but it turned out really good. It adds a creamy "tang" to the stir fried veggies and seafood, which we really liked.