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Ingredientes
- 1 pound bay scallops
- 4 T cornstarch
- 6 c. chicken stock
- 2 slices of fresh ginger (quarter size)
- 4 T brandy
- 1/2 teaspoon salt
- 1 1/2 c. shredded Chinese cabbage
- 1/2 teaspoon sesame oil
- 2 T scallions
- 1/4 c. shredded ham
- 1/4 c. sliced fresh mushrooms
Direcciones
- Dredge scallps in cornstarch; heat chicken broth/stock, ginger, brandy and salt. Bring to a boil; add in the cabbage; reduce heat and simmer for 2 min, uncovered. Add in the scallops and boil till bubbly. Remove from heat and whisk in the sesame oil. Cover and let sit for two min. Pour it in a tureen and garnish with ham, scallions and mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1042g | |
| Recipe makes 2 servings | |
| Calories 350 | |
| Calories from Fat 50 | 14% |
| Total Fat 5.52g | 7% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 2457mg | 102% |
| Potassium 1536mg | 44% |
| Total Carbs 15.06g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 0.77g | 1% |
| Protein 51.35g | 82% |
