Fry the garlic in the oil until it just shows signs of browning. Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes). Add the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce. Serve immediately. Notes: * Dissolve chicken bouillon in 1/2 cup water. Formatted & Busted by RecipeLu
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4|
|Calories from Fat: 23 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 155.4mg||48 %|
|Sodium 278mg||10 %|
|Potassium 723.9mg||19 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 18.3g|
|Protein 36.5g||52 %|
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: 251
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