In a small bowl, toss shrimp with 1 egg white and 1 teaspoon oil. In another small bowl, toss scallops with remaining egg white and 1 tsp. oil. In a wok, heat remaining oil over High heat. Add green onions and stir-fry for 30 seconds. Add shrimp and stir-fry until shrimp just begin to turn pink, about 2 minutes. Add scallops and continue to stir-fry until scallops turn white and opaque, about 2 minutes longer. Mix together soy sauce, sherry, chicken broth and cornstarch ; add with peas to wok. Cook, stirring 2 minutes, tossing to mix and heat through. Season with salt and pepper to taste and serve. Serves 4. Per serving: 290.2 calories, 12 gr. fat, 38.3% CFF, 105 mg. cholesterol. MC formatting by email@example.com NOTES : This was delicious. Recipe by: 365 Ways to Cook Chinese Posted to KitMailbox Digest by Roberta Banghart
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4|
|Calories from Fat: 79 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 103.6mg||32 %|
|Sodium 533.8mg||18 %|
|Potassium 654.4mg||17 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 16.5g|
|Protein 36.8g||53 %|
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Calories per serving: 302
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