- 4
4/5
(1 Votes)
Ingredients
- 1 Tbl. soy sauce
- 1 Tbl. cornstarch
- 1 lb. fresh scallops, halved
- 1/4 C chicken broth
- 4 C sliced mushrooms
- 1 medium red bell pepper, cut into thin strips
- 1 C snow peas
- 2 Tbl. water
- 1/2 tsp. black pepper
- 2 C cooked rice
Preparation
Step 1
Combine soy sauce and cornstarch in a bowl and mix well. Add scallops and toss to coat. Heat 2 Tbl. broth in a large skillet. Stirfry scallops until they are opaque, about 3 minutes. Remove and set aside. Heat remaining broth in the skillet Add mushrooms, bell pepper and snow peas. Stirfry until tender-crisp, about 2 minutes. Add water to the skillet. Return scallops, sprinkle with black pepper and mix until just heated through, about 2 minutes. Serve over rice on individual plates.
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