Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately. Serves 2. Bon Appetit October 1991
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|Serving Size: 1 Serving (1189g)|
|Recipe Makes: 1|
|Calories from Fat: 511 (58%)|
|Amt Per Serving||% DV|
|Total Fat 56.8g||76 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 73.9mg||23 %|
|Sodium 3637.1mg||125 %|
|Potassium 2606.2mg||69 %|
|Total Carbohydrate 45.1g||13 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 34.9g|
|Protein 52.5g||75 %|
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Calories per serving: 882
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