Scallop Stir-Fry — MTM

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

– 2 C broccoli, fresh
– 15 OZ Golden Star Whole Baby Corn
– 4½ OZ mushrooms, fresh
– 1 MED onion (sliced)
– 4 cloves garlic (crushed and chopped)
– 13 OZ bay scallops (raw)
– 4 OZ LeSueur Early Peas, Very Young Small
– 2 TBS soy sauce
– ½ C chicken broth or bouillon
– 2 TSP corn starch
– 2 TBS olive oil
– Salt & pepper to taste

Temperature:

Add the corn starch to the soy sauce, mix throughly and set aside.

Heat a large skillet over medium-high heat.  Add the olive oil and onions and sauté until the onions start to turn clear and soft.  Add the garlic and sauté for 2 minutes.  Add the rest of the vegetables, season lightly with salt and pepper and stir-fry until warmed through.  Remove the vegetables to a bowl.

Bring the skillet back up to temperature and add the scallops, seasoning lightly with salt and pepper, and cook until just done, approximately three minutes.  Add the vegetables back to the pan and then add the chicken broth.  Cook for 1 minute.  Add the soy sauce / corn starch mixture to the pan by drizzling slowly while stirring the contents of the pan.  Cook while stirring constantly until the sauce has thickened.  Serve over rice or noodles.

Makes 4 servings.

Per Serving:
Calories — 269 g
Fat — 7.9 g
Carbohydrate — 25.7 g
Protein — 24 g

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