Scallop And Vegetable Stir-Fry

By á-174942

Ingredients

• 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

Details

Servings 2

Preparation

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.