Ginger Scallops & Vegetables
- 1 Tablespoon peanut oil
- 2 teaspoons minced fresh ginger root
- 1 clove minced garlic
- 1 1/2 cups whole snow pea pods,
(1/4 Lb.)fresh or frozen
- 1 cup carrot, thinly sliced (1 Lrg)
- 1 Tablespoon light soy sauce
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 pound fresh sea scallops
- 1/4 cup sliced scallions
- 2 cups cooked rice
Start cooking rice.
Heat oil in wok over medium-high head and add ginger and garlic. Stir-fry 30 seconds. Add snow peas and carrots, stir-fry a couple of minutes. Remove vegetables from wok; set aside and keep warm.
Add remaining broth and scallops to wok; cook over medium-high heat about 3 minutes, or until scallops are don, stirring constantly. Combine soy sauce, salt and cornstarch; stir well and add to the wok.
Add scallions and cook 1 minute, stirring constantly. Serve over hot rice.
Serves 2 healthy appitites or 4 puny ones.
Amount Per Serving:
Calories 603 - Calories from Fat 83
Percent Total Calories From: Fat 14%, Protein 32%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 75mg, Sodium 957mg, Total Carbohydrate 82g, Dietary Fiber 4g, Protein 48g, Vitamin A 15790 units, Vitamin C 80 units, Calcium 0 units, Iron 7 units