Stir-fried-scallops With Lychees - Gh_9405 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Sea scallops,
1 Piece: peeled gingerroot,
1 lbs: Mushrooms,
-, 2" by 1" by 1"
1/4 lbs: Snap peas or,
Salad oil,
-Chinese pea pods,
Salt,
2 Large: onions,
1 can: , (16-oz) lychees, drained
1 Large: yellow or orange,
2 tbsp: Bottled oyster sauce,
-pepper,
1 tbsp: Dry sherry,
Directions:
ABOUT 1 HOUR BEFORE SERVING:
1. Rinse scallops with running cold water to remove sand from
crevices; pat dry with paper towels. Cut each scallop horizontally in
half, if they are large. Cut each mushroom into quarters; remove stem
and strings along both edges of each snap pea. Slice each onion into
6 wedges; cut yellow or orange pepper into strips. Cut gingerroot
lengthwise into pa- per-thin slices; cut slices lengthwise into very
thin strips.
2. In nonstick 12-inch skillet over medium-high heat, in 1 T hot
salad oil, cook onions until golden brown, about 5 minutes. Add
pepper strips, snap peas, and 1/4 teaspoon salt; continue cooking
until vegetables are tender-crisp, stirring frequently. Remove onion
mixture to bowl.
3. In same skillet in 1 T additional hot salad oil, cook mushrooms,
gingerroot strips, and 1/4 t salt until mushrooms are tender, stirring
often, about 10 minutes. Remove mushroom mixture to bowl with onion
mixture.
4. In same skillet over medium-high heat, in 1 T additional hot
salad oil, cook scallops and 1/4 t salt until scallops are lightly
browned, about 2 minutes. Return vegetables to skillet; add drained
lychees.
5. In cup, mix oyster sauce and sherry; pour oyster-sauce mixture into
skillet with scallop mixture; heat through.
Makes 6 main-dish servings
Each serving: About 220 calories, 8 9 fat, 158 mg cholesterol, 660 mg
sodium.
Good Housekeeping/May94/scanned & fixed by DP & GG
Source from luhu.jp
1. Rinse scallops with running cold water to remove sand from
crevices; pat dry with paper towels. Cut each scallop horizontally in
half, if they are large. Cut each mushroom into quarters; remove stem
and strings along both edges of each snap pea. Slice each onion into
6 wedges; cut yellow or orange pepper into strips. Cut gingerroot
lengthwise into pa- per-thin slices; cut slices lengthwise into very
thin strips.
2. In nonstick 12-inch skillet over medium-high heat, in 1 T hot
salad oil, cook onions until golden brown, about 5 minutes. Add
pepper strips, snap peas, and 1/4 teaspoon salt; continue cooking
until vegetables are tender-crisp, stirring frequently. Remove onion
mixture to bowl.
3. In same skillet in 1 T additional hot salad oil, cook mushrooms,
gingerroot strips, and 1/4 t salt until mushrooms are tender, stirring
often, about 10 minutes. Remove mushroom mixture to bowl with onion
mixture.
4. In same skillet over medium-high heat, in 1 T additional hot
salad oil, cook scallops and 1/4 t salt until scallops are lightly
browned, about 2 minutes. Return vegetables to skillet; add drained
lychees.
5. In cup, mix oyster sauce and sherry; pour oyster-sauce mixture into
skillet with scallop mixture; heat through.
Makes 6 main-dish servings
Each serving: About 220 calories, 8 9 fat, 158 mg cholesterol, 660 mg
sodium.
Good Housekeeping/May94/scanned & fixed by DP & GG
Source from luhu.jp