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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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DONT BOTHER WITH TAKE-OUT. THIS IS SO QUICK AND EASY AND IT WILL SATISFY YOUR CRAVING FOR CHINESE. GET THE SCALLOPS ON SALE AND YOUR DINNER WILL BE ECONOMICAL TOO! Ingredients:
2 tablespoons soy sauce |
2 tablespoons lemon juice |
4 tablespoons rice vinegar |
2 tablespoons brown sugar |
2 teaspoons dry sherry |
1 clove garlic, crushed |
1/8 teaspoon ground black pepper |
1 1/2 tablespoons cornstarch |
1 lb fresh large scallop |
1 lb fresh snow pea |
1 lb fresh white mushroom, sliced |
1 red bell pepper |
1 yellow bell pepper |
1 onion, quartered and separated |
1 -2 tablespoon peanut oil |
hot cooked rice or angel hair pasta |
Directions:
1. RINSE SCALLOPS WELL, PAT DRY.
2. WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4 THICK, CUT PEPPERS INTO 1/2 PIECES.
3. DIVIDE MARINADE IN HALF.
4. TOSS SCALLOPS WITH 1/2 MARINADE.
5. HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
6. REMOVE SCALLOPS AND SET ASIDE.
7. STIR FRY VEGETABLES UNTIL TENDER CRISP.
8. ABOUT 3-4 MINS.
9. PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
10. STIR UNTIL HEATED THROUGH.
11. SERVE OVER RICE OR ANGEL HAIR PASTA.
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