Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 pound fresh, frzn sea scallops, thawed
- 1 pound raw shrimp, cleaned & deveined
- 2 T peanut oil
- 1/2" piece ginger root, peeled & grated
- 1 clove garlic, chopped
- 1/2 c. scallions, cut into 1" lengths & then quartered
- 2 med. size carrots, cut into strips
- 1 red pepper, cut into strips
- 1/2 c. water chestnuts, sliced
- 2 c. Chinese pea pods
- 2 c. strong chicken broth/stock
- 1 T molasses
- 2 T oyster sauce
- 2 T hoisin sauce
- 1 T Accent
- 4-5 T cornstarch
- 3/4 c. cashews
Direcciones
- 1/4" x 1/4" x 1 1/2".Cut scallops in half. Cut shrimp lengthwise in half. Add in peanut oil to wok, add in ginger root, garlic, scallops and shrimp. Stir fry till shrimp turns pink and hard. Remove scallops and shrimp; set aside.
- Add in scallion and carrots and stir fry for 1 minute. Add in pea pods, 1 3/4 cup chicken broth/stock, molasses, oyster sauce, hoisin sauce and Accent. Mix together remaining chicken broth/stock with cornstarch and stir into the rest of the ingredients. Add in the reserved shrimp and scallops. Stir fry for 1 minute more. Serve on steamed rice and garnish with cashews. Serves 8.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 101 | 29% |
| Total Fat 11.83g | 15% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 955mg | 40% |
| Potassium 798mg | 23% |
| Total Carbs 26.31g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.76g | 3% |
| Protein 33.74g | 54% |
