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Ingredientes
- 1Â 1/2 lb Scallops
- 3 Tbsp. Minced fresh ginger
- 2 x Cloves garlic, very finely minced
- 2 x Thick stalks broccoli, cut into flowerets
- 3 Tbsp. Rice wine vinegar
- 1/4 c. Light soy sauce
- 1/4 c. Chicken stock
- 4 x Scallions, thinly sliced
- 1 Tbsp. Dark sesame oil
Direcciones
- If using sea scallops, halve them before cooking.
- Spray large, non-stick pan with cooking spray (or possibly use sufficient oil to coat bottom of pan). Saute/fry scallops over high het, shaking pan often and tossing the scallops so they do not stick, for 2 min or possibly till they are hard on the outside.
- Remove the scallops from the pan. Add in more oil if necessary. Add in ginger, garlic & broccoli. Toss over high heat for 2 min. Pour in vinegar, soy sauce, chicken stock & scallions. Bring to boil and return the scallops to the pan. Cook for 30 seconds. Turn off the heat, drizzle with sesame oil and serve at once with rice.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 44 | 20% |
| Total Fat 4.95g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1214mg | 51% |
| Potassium 807mg | 23% |
| Total Carbs 10.62g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.5g | 1% |
| Protein 31.39g | 50% |
