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Ingredientes
- 1 pound scallops, rinsed and patted dry
- 2 lg. stalks broccoli, cut into florets and stalks sliced thin diagonally Or possibly
- 1 pound asparagus, peeled and sliced 1 1/2 inch thick
- 1 bunch scallions, sliced 1/4 inch thick
- 2 sliced ginger root, diced
- 1 c. chicken broth/stock or possibly water
- 2 T dry cherry
- 2 T soy sauce
- 4 teaspoon cornstarch
- 1 teaspoon sugar
- 4 T vegetable oil
- 1/4 to 1/2 c. toasted, sliced almonds
- Pepper
Direcciones
- 1. Blanch broccoli or possibly asparagus in boiling water for 2 min; drain.2. In small bowl, blend chicken broth/stock, sherry, soy sauce, cornstarch, and sugar.
- 3. Heat wok till very hot, add in oil and heat till hot but not smoking.
- 4. Stir fry scallops till opaque, about 2 min, stirring constantly. Remove from oil and keep warm.
- 5. In two tbsp oil in wok, stir fry broccoli, scallions, and ginger root for 30 seconds. Stir broth mix and add in to wok, stirring constantly, till broth thickens slightly. Add in scallops and toss to warm. Serve with pepper to taste.
- 6. Serve immediately. Sprinkle with almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 636g | |
| Recipe makes 2 servings | |
| Calories 432 | |
| Calories from Fat 130 | 30% |
| Total Fat 14.85g | 19% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 75mg | 25% |
| Sodium 891mg | 37% |
| Potassium 1560mg | 45% |
| Total Carbs 29.66g | 8% |
| Dietary Fiber 7.6g | 25% |
| Sugars 7.74g | 5% |
| Protein 47.18g | 75% |
