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| Recipe: Scallop & Vegetable Stir-Fry2 servings
3 tablespoons light soy sauce
1 teaspoon cornstarch
2 teaspoons Oriental sesame oil
3 tablespoons Vegetable Broth
8 fresh asparagus spears,
(cut in 1-inch pieces)
6 sliced fresh mushrooms
3 sliced scallions
1 sliced carrot
1/2 red bell pepper, cut in strips
1 sliced zucchini
3 cloves minced large garlic cloves
2 teaspoons minced fresh ginger root
1/2 pound bay scallops
Heat sesame oil and vegetable broth in wok 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 and cornstarch together in a small cup then add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes.
Transfer to platter and serve immediately with rice.
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Please email us at CustomerService@QualityFreshSeafood.com if you have any questions.
Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved.
These images may not be copied without written permission. All other photos Copyright 2004 |
Recipe: Scallop & Vegetable Stir-Fry |
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