Scallop and vegetable stir fry.Serve over rice or your favorite chinese noodles.
Combine and bring to a boil: 1/2 cup water, 1/2 cup dry white wine, 1/2 teaspoon salt.
Add and simmer 2 minutes or until done: 1 1/2 lb. fresh bay scallops
Drain and reserve 1/2 cup liquid. Set aside.
Slice and saute in 3 tablespoons margerine: 1/2 lb. mushrooms, 1/2 cup carrots, 1/2 cup green onions, 1/2 cup celery, 1/2 cup zucchini, 1/2 cup green peppers.
Add 6 oz Chinese pea pods and 1/2 cup chopped broccoli.
Combine and stir into vegetables until smooth and thick: reserved liquid, 1 tablespoon soy sauce, 2 teaspoons lemon juice, 2 or 3 teaspoons cornstarch, 1/4 teaspoon pepper, 3 dashes hot sauce.
Add and heat through: scallops and 2 oz jar drained pimento.
If you like more sauce, add 1 cup chicken broth and thicken with cornstarch as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (310g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 227 | ||
Calories from Fat: 62 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.9g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 37.4mg | 12 % | |
Sodium 4404.1mg | 152 % | |
Potassium 826mg | 22 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 11.7g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.