Directions:
- Heat half of the olive oil in a large pan over very high heat. Add scallops and cook until just done. Remove and set aside.
- Add broccoli and bok choy. Saute until they begin to brown and add bell peppers, onions and garlic. Pour in half of the rice wine vinegar, more olive oil and some soy sauce.
- When vegetables are almost fully cooked, return the scallops to the pan. Add water chestnuts, bamboo shoots, remaining olive oil, rice wine vinegar and soy sauce. before serving add cashews and allow them to cook for a minute.
- Serve immediately over a bed of white rice.
- NOTE: The scallops tend to lose a lot of moisture into the pan. It is sometimes necessary to drain off the excess liquid, and return the pan to the stove for a moment before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753.78 Kcal (3156 kJ) | ||
| Calories from fat | 423.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47g | 72% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 1067.45mg | 44% | |
| Potassium | 835.91mg | 18% | |
| Total Carbs | 62.92g | 21% | |
| Sugars | 5.73g | 23% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 24.2g | 48% | |
| Vitamin C | 127.6mg | 213% | |
| Vitamin A | 6.7mg | 223% | |
| Iron | 152.1mg | 845% | |
| Calcium | 201.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 154.63 Kcal (647 kJ) | ||
| Calories from fat | 86.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 72% | |
|---|---|---|---|
| Cholesterol | 23.26mg | 38% | |
| Sodium | 218.97mg | 44% | |
| Potassium | 171.48mg | 18% | |
| Total Carbs | 12.91g | 21% | |
| Sugars | 1.18g | 23% | |
| Dietary Fiber | 1.15g | 23% | |
| Protein | 4.96g | 48% | |
| Vitamin C | 26.2mg | 213% | |
| Vitamin A | 1.4mg | 223% | |
| Iron | 31.2mg | 845% | |
| Calcium | 41.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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