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Ingredientes
- 2 Tbsp. Cornstarch
- 1/3 c. Water
- 1/3 c. Soy sauce
- 1/3 c. Chinese rice wine
- 3 Tbsp. Sugar
- 1 1/2 Tbsp. Chopped peeled fresh ginger root
- 1/2 tsp Dry warm red pepper flakes
- 1 1/2 lb Bay scallops tough muscles removed, if necessary
- 1 lb Broccoli rabe - (1 bunch)
- 2 x Red bell peppers cut thin strips
- 1/3 c. Water
Direcciones
- In a small saucepan stir cornstarch into water to dissolve and stir in remaining marinade ingredients. Bring mix to a boil, whisking constantly, and simmer, whisking, 1 minute. Cold marinade for 5 min.
- Rinse scallops and drain. In a bowl toss scallops with half of marinade and chill, covered, at least 1 hour or possibly overnight. Reserve remaining marinade.
- Throw away hollow or possibly coarse stems of the broccoli rabe, cut stalks and leaves diagonally into 1 1/2-inch sections. Wash rabe and drain well in a colander.
- Heat wok or possibly a deep 12-inch skillet over high heat till warm and add in oil. Heat oil till it begins to smoke and stir-fry scallops for 1 to 2 min till just cooked. Remove scallops to a plate and keep hot.
- Add in bell peppers to wok and stir-fry 1 minute. Add in broccoli rabe and stir-fry till wilted slightly and bright green, about 1 minute. Add in water, tightly cover, and cook till greens are tender, 2 to 3 min. Add in reserved marinade, stirring, till vegetables are coated well and sauce has thickened. Transfer vegetables to a platter and top with scallops.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 87 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 827mg | 34% |
| Potassium 257mg | 7% |
| Total Carbs 14.83g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 8.22g | 5% |
| Protein 3.71g | 6% |
