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Ginger Scallops & Vegetables

2 servings

  • 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.

 
Nutrition Facts
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

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (760) 433-0300    |   Fax:   (760) 433-0304
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