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Ingredientes
- 2 tbsp. vegetable oil
- 2 yellow onions, cut into wedges and separated
- 3 stalks celery, diagonally cut into 1/2 inch pcs
- 8 ounce. fresh green beans, trimmed and diagonally cut into 1-inch pcs
- 2 teaspoon chopped fresh ginger
- 1 clove garlic, chopped
- 1 1/2 c. water
- 2 1/2 tbsp. dry sherry
- 4 teaspoon Kikkoman lite soy sauce
- 4 teaspoon cornstarch
- 2 teaspoon instant chicken bouillon granules
- 1 pound fresh sea scallops, cut into quarters
- 8 green onions, diagonally cut into thin slices
- 1 (15 ounce.) can baby corn ears, liquid removed
- 1 (4 ounce.) can mushrooms
Direcciones
- Heat oil in wok or possibly large skillet over high heat. Add in yellow onions, celery, green beans, ginger and garlic; stir-fry for 3 min.
- Combine water, sherry, soy sauce, cornstarch and bouillon granules in small bowl. Add in to wok. Cook and stir till sauce boils. Add in scallops, mushrooms, green onions and baby corn. Cook and stir till scallops turn opaque, about 4 min. Serve over rice. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 80 | 22% |
| Total Fat 9.06g | 11% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 37mg | 12% |
| Sodium 888mg | 37% |
| Potassium 968mg | 28% |
| Total Carbs 44.0g | 12% |
| Dietary Fiber 9.7g | 32% |
| Sugars 7.0g | 5% |
| Protein 27.33g | 44% |
