Scallop And Vegetable Stir-Fry
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Light Soy Sauce1 tsp
Cornstarch2 tbsps
Peanut Oil3 large
Garlic Cloves (finely chopped)2 tsps
Ginger (minced fresh)450 g
Bay ScallopsDirections:
1
Mix soy sauce with cornstarch in small bowl
2
Heat sesame and peanut oils in wok or heavy skillet over high heat
3
Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes
4
Add scallops and stir-fry until almost cooked through, about 1 minute
5
Stir soy sauce mixture and add to wok
6
Stir until liquid boils and thickens and scallops are opaque, about 2 minutes
7
Transfer to platter and serve immediately
8
Mix soy sauce with cornstarch in small bowl
9
Heat sesame and peanut oils in wok or heavy skillet over high heat
10
Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes
11
Add scallops and stir-fry until almost cooked through, about 1 minute
12
Stir soy sauce mixture and add to wok
13
Stir until liquid boils and thickens and scallops are opaque, about 2 minutes
14
Transfer to platter and serve immediately