Scallop and Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
1/2 red bell pepper, cut into matchstick-size strips |
1 zucchini, sliced |
3 large garlic cloves, finely chopped |
2 teaspoons minced fresh ginger |
1/2 pound bay scallops |
Directions:
1. 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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