SCALLOP-VEGETABLE STIR FRY A: A AB: OK B: OK O: OK

  • 1 cup Broth, neutral vegetable
    		• A: N AB: N B: N O: N
  • 1 1/2 Tbsp Tamari
    		• A: HB AB: N B: U O: N
  • 1 Tbsp Arrowroot
    		• A: N AB: N B: N O: N
  • 1/2 tsp Olive Oil
    		• A: HB AB: HB B: HB O: HB
  • 2 tsp Olive Oil
    		• A: HB AB: HB B: HB O: HB
  • 1 1/4 cup Carrot diagonally sliced
    		• A: HB AB: N B: HB O: N
  • 1 cup Pea (Snow) (pods)
    		• A: N AB: N B: N O: N
  • 1/2 cup Onion (Green)
    		• A: N AB: N B: N O: N
  • 1 Tbsp Ginger peeled, minced
    		• A: HB AB: N B: HB O: N
  • 1/2 pound Scallop
    		• A: A AB: N B: N O: N
    Combine first 3 ingredients in a small bowl and set aside.

    Stir fry the veggies, except for green onions and ginger. Set aside.

    Stir fry green onions and ginger for 30 seconds. Add scallops, stir fry for 1 or 2 minutes until opaque. Add reserved vegies and mix well. Pour reserved broth mixure on. Cook for 1 minute or until thickened.

    Serve with rice if you prefer, or it's good just by itself.

    Submitted by: B list archives

    Copyright 2000 by ER4YT Recipe Project