Recipe for Scallop and Vegetable Stir-Fry

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Yield:

Ingredients:

Amount	Ingredient
3 tbl	light soy sauce
1 tsp	cornstarch
2 tbl	oriental sesame oil
2 tbl	peanut oil
6 x	asparagus spears trimmed, cut into 1-inch pieces
6 x	mushrooms sliced
3 x	green onions sliced
1 x	carrot peeled, sliced
1/2 x	red bell pepper cut into matchstick-size strips
1 x	zucchini sliced
3 lrg	garlic cloves finely chopped
2 tsp	minced fresh ginger

Instructions:

Instructions: Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately.

Serves 2.

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