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Scallop And Vegetable Stir-Fry


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  • 3 tablespoons light soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons oriental sesame oil
  • 2 tablespoons peanut oil
  • 6 asparagus spears trimmed, and cut into 1" pieces
  • 6 mushrooms sliced
  • 3 green onions sliced
  • 1 carrot peeled, sliced
  • 1/2 red bell pepper cut into
  • matchstick-size strips
  • 1 zucchini sliced
  • 3 large garlic cloves finely chopped
  • 2 teaspoons minced fresh ginger
  • 1/2 pound bay scallops


Servings 2


Step 1

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.

This recipe yields 2 servings.

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