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Chinese Scallops in Oyster Sauce Recipe
|Oyster sauce||2 Tablespoon|
|Soy sauce||1 Teaspoon|
|Scallops||1⁄2 Pound, thawed if frozen, well rinsed, drained and sliced across the grain|
|Edible pod peas/1 package, 6 ounce frozen edible pod peas, thawed||3 Ounce, ends and strings removed (1 1/2 Cups)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1063 Calories from Fat 240
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 15.9 g79.5%
Trans Fat 0 g
Cholesterol 139.4 mg
Sodium 1477.1 mg61.5%
Total Carbohydrates 146 g48.6%
Dietary Fiber 7.4 g29.6%
Sugars 7.2 g
Protein 54 g107.6%
Vitamin A 68.5% Vitamin C 104.4%
Calcium 13.4% Iron 49.1%
*Based on a 2000 Calorie diet
Stir scallops into oyster sauce mixture; set aside.
Place wok over medium heat.
When wok is hot, add butter.
When butter has melted, add peas and onion and stir-fry for 2 or 3 minutes or until vegetables are tender-crisp.
(If using frozen pod peas, stir-fry for 30 seconds or until heated through.) Raise heat to high, add scallop mixture, and stir-fry for about 3 minutes or until scallops are just opaque throughout and sauce is slightly thickened.
Spoon over hot cooked rice and serve immediately.