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Scallop & Vegetable

2 servings

  • 3 Tablespoons light soy sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons Oriental sesame oil
  • 3 Tablespoons Vegetable Broth
  • 8 fresh asparagus spears,
       (cut in 1-inch pieces)
  • 6 sliced fresh mushrooms
  • 3 sliced scallions
  • 1 sliced carrot
  • 1/2 red bell pepper, cut in strips
  • 1 sliced zucchini
  • 3 cloves minced large garlic cloves
  • 2 teaspoons minced fresh ginger root
  • 1/2 pound bay scallops

Heat sesame oil and vegatable broth in wok 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 and cornstarch together in a small cup then add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes.

Transfer to platter and serve immediately with rice.

Nutrition Facts
Amount Per Serving: Calories 237 - Calories from Fat 54
Percent Total Calories From: Fat 23%, Protein 44%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 37mg, Sodium 1632mg, Total Carbohydrate 20g, Dietary Fiber 2g, Protein 26g, Vitamin A 12052 units, Vitamin C 72 units, Calcium 0 units, Iron 3 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone (310) 678-6315 

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