Scallop and vegetable stir-fry

1 servings

Ingredients

Quantity Ingredient
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
½ Red bell pepper; cut into
; matchstick-size
; strips
1 Zucchini; sliced
3 larges Garlic cloves; finely chopped
2 teaspoons Minced fresh ginger
½ pounds Bay scallops

Directions

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.

Serves 2.

Bon Appetit October 1991

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Converted by MM_Buster v2.0l.

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