Ingredients:
- 1/2 cup julienned butternut squash
- 3 scallions , cut on an extreme bias, whites and greens separated
- 1 bird's eye chile, thinly sliced
Directions:
- Put a large skillet or a wok over medium-high heat and brush it with a little oil. When the pan is hot, add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute. Turn them over and cook for another minute. Remove them to a plate.
- Brush the pan with some more oil and add the onions, squash, scallion whites, ginger, and chile pepper. Give them a good stir and cook until they begin to soften, about 3 to 4 minutes. Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar. Add the edamame, cook for another minute. Remove them to another plate.
- Brush the pan with some more oil and add the mushrooms and garlic. Cook until the mushrooms start to release their juices and add 1 tablespoon of soy sauce. Cook until most of the liquid has evaporated and remove them to a plate.
- Carefully wipe out the pan and brush it with some more oil. Add the scallops and cook them until they are nicely browned on both sides, about 1 to 2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes.
- To serve: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row. Divide the squash edamame mixture into 2 even, neat piles on the zucchini. Cut the scallops in half horizontally to make 2 even rounds. Lean the scallops seared sides up on the pile of the squash edamame mixture. Top each pile with a piece of mushroom. Garnish with the scallion greens and drizzle with the remaining soy sauce and rice wine vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.23 Kcal (403 kJ) | ||
| Calories from fat | 13.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 2% | |
|---|---|---|---|
| Sodium | 2020.49mg | 84% | |
| Potassium | 359.81mg | 8% | |
| Total Carbs | 10.43g | 3% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 8.06g | 16% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 1.6mg | 9% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.96 Kcal (264 kJ) | ||
| Calories from fat | 8.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 2% | |
|---|---|---|---|
| Sodium | 1321.88mg | 84% | |
| Potassium | 235.4mg | 8% | |
| Total Carbs | 6.83g | 3% | |
| Sugars | 1.89g | 12% | |
| Dietary Fiber | 2.07g | 13% | |
| Protein | 5.27g | 16% | |
| Vitamin C | 7.5mg | 19% | |
| Iron | 1.1mg | 9% | |
| Calcium | 34.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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