 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 cups fresh sugar snap peas |
2 cups tightly packed torn spinach |
1 (8-ounce) can sliced water chestnuts |
2 carrots, shredded |
1/4 cup olive oil |
1 pound bay scallops |
2 tablespoons tamari |
2 tablespoons plum wine |
1 1/2 tablespoons sesame oil |
1 tablespoon rice wine vinegar |
1 tablespoon minced fresh ginger |
1 1/2 teaspoons minced garlic |
Directions:
1. Cook peas in boiling water to cover 30 seconds; drain. Plunge into ice water to stop the cooking process; drain.
2. Combine peas, spinach, water chestnuts, and shredded carrots in a large bowl; set aside.
3. Cook scallops in hot olive oil in a wok or heavy skillet over high heat until lightly browned, turning once. Set aside.
4. Combine tamari and next 5 ingredients, stirring until blended; drizzle over vegetable mixture, tossing gently. Top with scallops.
|
|