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Veggie And Scallop Stir-FryCategories: Seafood, Vegetables Yield: 4 Servings -------------------------FORMATTED BY TRISH MCKENNA------------------------- 1 tb Vegetable oil 1 Bag (16 ounces) BIRDS EYE -frozen Farm Fresh Mixtures -Pepper Stir Fry vegetables 1/2 lb Small sea scallops 1 sm Onion, chopped OR 3 Green onions, sliced 1 tb Light soy sauce 1 tb Oriental salad dressing 1/8 ts Ground ginger Garlic powder Hot cooked rice (optional) In wok or large skillet, heat oil over medium heat. Add vegetables; cover and cook 3 to 5 minutes or until crisp-tender. Uncover; add scallops and onion. Stir fry 2 minutes. Stir in soy sauce and Oriental salad dressing. Reduce heat to low; simmer 3 to 5 minutes or until some of liquid absorbs. Stir in ginger, garlic powder, and salt and pepper to taste; increase heat to medium-high. Stir fry until all liquid is absorbed and scallops turn opaque and begin to brown. Serve over rice if desired. No nutritional information available. FROM: http://www.birdseye.com/ Formatted to MM by Trish McKenna on 3/23/98. Posted to MM-Recipes Digest V4 #10 by alan@atoc.demon.co.uk on Mar 22, 1999 ----- ---------- |
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