Veggie and scallop stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | Bag (16 ounces) BIRDS EYE frozen Farm Fresh Mixtures Pepper Stir Fry vegetables | |
| ½ | pounds | Small sea scallops |
| 1 | small | Onion, chopped OR |
| 3 | Green onions, sliced | |
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Oriental salad dressing |
| ⅛ | teaspoon | Ground ginger |
| Garlic powder | ||
| Hot cooked rice (optional) | ||
Directions
FORMATTED BY TRISH MCKENNA
In wok or large skillet, heat oil over medium heat.
Add vegetables; cover and cook 3 to 5 minutes or until crisp-tender.
Uncover; add scallops and onion. Stir fry 2 minutes.
Stir in soy sauce and Oriental salad dressing.
Reduce heat to low; simmer 3 to 5 minutes or until some of liquid absorbs.
Stir in ginger, garlic powder, and salt and pepper to taste; increase heat to medium-high. Stir fry until all liquid is absorbed and scallops turn opaque and begin to brown.
Serve over rice if desired.
No nutritional information available.
FROM: Formatted to MM by Trish McKenna on 3/23/98.
Posted to MM-Recipes Digest V4 #10 by alan@... on Mar 22, 1999
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