Scallop and Vegetable Stir-Fry Recipe

Name: Scallop and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons light soy sauce; 1 teaspoon cornstarch; 2 tablespoons oriental sesame oil; 2 tablespoons peanut oil; 6 asparagus spears, trimmed, cut into 1-inch pieces; 6 mushrooms, sliced; 3 green onions, sliced; 1 carrot, peeled, sliced; 1/2 red bell pepper, cut into matchstick-size strips; 1 zucchini, sliced; 3 large garlic cloves, finely chopped; 2 teaspoons minced fresh ginger; 1/2 pound bay scallops

Servings: persons

3 tablespoons light soy sauce
1 teaspoon cornstarch
2 tablespoons oriental sesame oil
2 tablespoons peanut oil
6 asparagus spears, trimmed, cut into 1-inch pieces
6 mushrooms, sliced
3 green onions, sliced
1 carrot, peeled, sliced
1/2 red bell pepper, cut into matchstick-size strips
1 zucchini, sliced
3 large garlic cloves, finely chopped
2 teaspoons minced fresh ginger
1/2 pound bay scallops

1
Mix soy sauce with cornstarch in small bowl.
2
Heat sesame and peanut oils in wok or heavy skillet over high heat.
3
Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes.
4
Add scallops and stir-fry until almost cooked through, about 1 minute.
5
Stir soy sauce mixture and add to wok.
6
Stir until liquid boils and thickens and scallops are opaque, about 2 minutes.
7
Transfer to platter and serve immediately.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons light soy sauce, 1 teaspoon cornstarch, 2 tablespoons oriental sesame oil, 2 tablespoons peanut oil, and more.

Yes, Scallop and Vegetable Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop and Vegetable Stir-Fry

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