0 recipes from contoocook and beyond


3 tbsps. light soy sauce
l tsp. cornstarch
2 tbsps. oriental sesame oil
2 tbsps. peanut oil
asparague spears, trimmed, cut into l” pieces
6 mushrooms, sliced
3 green onions, sliced
l carrot peeled, slicedl/2 red bell pepper, match stick size strips
l zucchni sliced
3 large garlic cloves, finely chopped
2 tsps. minced fresh ginger
l/2 lb. bay scallops
Mix soy sauce with corn starch in small bowl. Heat sesame & peanut
oils in wok over high heat. Add veggies, garlic & ginger & stir fry
until veggies are crisp-tender, about 5 mins. Add scallops & ” ”
till almost cooked through, l min. Stir soy sauce mixture & add to
wok. Stir until liquid boils & scallops are opaque,about 2 mins.
Serve immediately.
Serves 2. Bon Appetit Oct. l99l

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter