Try this Scallop And Vegetable Stir-Fry recipe, or contribute your own.
Suggest a better descriptionMix 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 | ||
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Calories: 882 | ||
Calories from Fat: 511 (58%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 882
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