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Ingredientes
- 1 pound sea scallops
- 3 T vegetable oil
- 2 slices fresh ginger root, chopped
- 1 lg. clove garlic, chopped
- 1/4 pound snow peas
- 1/4 c. sliced water chestnuts
- 1/2 c. minced celery
- 2 scallions, cut in 1/2" pcs
- 1/2 c. chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Dash of black pepper
- 1 med. tomato, cut in quarters
- 1 T cornstarch
- 2 teaspoon soy sauce
- 2 T sherry
- Water to make 1/4 c.
- 2 drops sesame oil
Direcciones
- To prepare Seasoning Sauce, put together all ingredients in a measuring cup and whisk; set aside.Wash scallops to remove any sand particles and pat dry; cut in half.
- Heat oil in wok or possibly large frying pan over medium high heat. Add in ginger root and garlic and cook till golden brown. Add in scallops, stirring to coat with oil. Add in vegetables, except tomato and stir fry approximately 2 min. Add in chicken stock, salt, sugar and pepper and heat quickly. Continue cooking till vegetables are tender crisp.
- Add in Seasoning Sauce and tomato and mix well. Serve warm. Serve over steamed rice. Yield: 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 2 servings | |
| Calories 385 | |
| Calories from Fat 82 | 21% |
| Total Fat 9.23g | 12% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.17g | |
| Cholesterol 75mg | 25% |
| Sodium 1366mg | 57% |
| Potassium 1259mg | 36% |
| Total Carbs 29.95g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.79g | 3% |
| Protein 42.66g | 68% |
