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In wok or large skillet, heat oil over medium heat. Add vegetables; cover and cook 3 to 5 minutes or until crisp-tender. Uncover; add scallops and onion. Stir fry 2 minutes. Stir in soy sauce and Oriental salad dressing. Reduce heat to low; simmer 3 to 5 minutes or until some of liquid absorbs. Stir in ginger, garlic powder, and salt and pepper to taste; increase heat to medium-high. Stir fry until all liquid is absorbed and scallops turn opaque and begin to brown. Serve over rice if desired. No nutritional information available. FROM: http://www.birdseye.com/ Formatted to MM by Trish McKenna on 3/23/98. Posted to MM-Recipes Digest V4 #10 by email@example.com on Mar 22, 1999
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