Nichelle Nichols Scallops Stir Fry
Created by dienia b on August 13, 2020
- Servings: 8
- Prep Time: 30m
- Cook Time: 15m
- Recipe #35465
Ingredients
- 1 tablespoons sesame oil
- 1 tablespoons oil
- 1 pound bay scallops
- 2 cloves garlic,smashed
- 1 tablespoons fresh ginger,smashed
- 8 ounces mushrooms,sliced
- 1 can (8 ounces) baby corn,drained
- 1 can ( 8 ounces) water chestnuts,drained,chopped,sliced
- 4 ounces snow peas
- 4 scallions,minced
- 1 red bell pepper,sliced
- 2 carrots,julienned
- Slurry :
- 1/2 cup chicken stock
- 1/4 cup sherry
- 2 tablespoons soy sauce
- 1 tablespoons cornstarch
How to Make
-
Step 1: Heat oils in wok
-
Step 2: Mix slurry together
-
Step 3: Add scallops and stirring constantly cook
-
Step 4: Remove
-
Step 5: Add onions and carrots
-
Step 6: And garlic and ginger
-
Step 7: Stirring add mushrooms peppers and canned veggies
-
Step 8: Stirring add snow peas
-
Step 9: Add scallops back in
-
Step 10: Stirr in slurry stirring until thickened
Nutritional Facts
- Serving Size: 1 (210.3 g)
- Calories 211
- Total Fat - 4 g
- Saturated Fat - 0.6 g
- Cholesterol - 14.1 mg
- Sodium - 875.6 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 5.9 g
- Sugars - 3.9 g
- Protein - 11.1 g
- Calcium - 62.4 mg
- Iron - 1.3 mg
- Vitamin C - 30.5 mg
- Thiamin - 0.1 mg