Side Pannel
Veggie And Scallop Stir-Fry
Veggie And Scallop Stir-Fry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Seafood
Ingredients List
- -------------------------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)
Directions
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.
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.
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