Shirley's Recipes

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Name: Stir-Fry Scallops
Key Ingredient: scallops
Preparation: stir fry
Cuisine: Chinese
Source: Newspaper
Food Group: seafood
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: 1:00
Servings: 4

1/2 teaspoon ginger
2 tablespoons soy sauce
1/2 teaspoon granulated sugar
1 tablespoon cornstarch
1 pound scallops
2 tablespoons vegetable oil
2 cups fresh bean sprouts
1 cup sliced celery
1/4 cup sliced green onions

Combine ginger, soy sauce, sugar and cornstarch in a bowl. Set aside. Wash scallops, drain and pat dry. Turn into ginger mixture and marinate 25 minutes.
Drain scallops well, reserving marinade. Heat 1 tablespoon of the oil in a wok or frying pan. Stir-fry scallops 4 minutes. Remove and set aside.
Heat remaining oil and stir-fry bean sprouts, celery and onions until tender crisp. Add scallops and reserved marinade. Cook, stirring constantly, until slightly thickened. Serve over hot rice.


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