Scallop Cashew Stir Fry Recipe
Ingredients
| Cornstarch | 2 Tablespoon | |
| Dry sherry | 3 Tablespoon | |
| 1/4 cup plus 2 tablespoons low-sodium teriyaki sauce | ||
| Crushed red pepper | 1/4 Teaspoon, dried | |
| Sodium chicken broth | 1 Can (10oz) | |
| Vegetable cooking spray | ||
| Sea scallops | 1 pound | |
| Broccoli flowerets | 2 Cup (16 tbs) | |
| 3 large carrots, scraped and cut diagonally into 1/4-inch-thick pieces | ||
| Garlic | 2 Clove (5gm), minced | |
| Snow pea | 1 Cup (16 tbs) | |
| 2 tablespoons chopped unsalted cashews, toasted | ||
| Cooked | 4 Cup (16 tbs) | |
Directions
Combine first 5 ingredients; stir well.
Set aside.
Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot.
Add scallops; stir-fry 5 to 7 minutes or until scallops are opaque.
Remove from wok, and set aside.
Add broccoli, carrot, and garlic; stir-fry 5 to 7 minutes or until crisp-tender.
Add snow peas; stir-fry 1 minute.
Return scallops to wok.
Stir cornstarch mixture well with a wire whisk, and add to wok.
Cook, stirring constantly, 3 minutes or until thickened and bubbly.
Sprinkle with cashews, and serve over rice.
Set aside.
Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot.
Add scallops; stir-fry 5 to 7 minutes or until scallops are opaque.
Remove from wok, and set aside.
Add broccoli, carrot, and garlic; stir-fry 5 to 7 minutes or until crisp-tender.
Add snow peas; stir-fry 1 minute.
Return scallops to wok.
Stir cornstarch mixture well with a wire whisk, and add to wok.
Cook, stirring constantly, 3 minutes or until thickened and bubbly.
Sprinkle with cashews, and serve over rice.
Chef
