- 2 C fresh broccoli
- 15 OZ Golden Star Whole Baby Corn
- 4½ OZ mushrooms, fresh
- 1 MED onion (sliced)
- 4 cloves garlic (minced)
- 13 OZ bay scallops (raw)
- 4 OZ small green peas
- 2 TBS soy sauce
- ½ C chicken broth or bouillon
- 2 TSP corn starch
- 2 TBS olive oil
- Salt & pepper to taste
- Add the corn starch to the soy sauce, mix thoroughly 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 3 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.
Yields 4 servings.
Calories: 269 | Fat: 7.9 g | Carbohydrate: 25.7 g | Protein: 24 g