Shrimp and Scallop Stir Fry Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings2
CuisineCourse
Main IngredientInterest Group

Ingredients

 Frozen japanese style vegetables2 Cup (32 tbs)
 Frozen pea pods6 Ounce (1 Package)
 Water1⁄3 Cup (5.33 tbs)
 Cornstarch1 Tablespoon
 Soy sauce3 Tablespoon
 Sherry3 Tablespoon
 Vegetable oil1 Tablespoon
 Sugar2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Medium shrimp1 Pound, shelled and deveined
 Bay scallops1⁄2 Pound

Nutrition Facts

Serving size

Calories 645 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 404.8 mg

Sodium 2055.4 mg85.6%

Total Carbohydrates 43 g14.5%

Dietary Fiber 8.4 g33.5%

Sugars 19.1 g

Protein 81 g161.3%

Vitamin A 29% Vitamin C 92.8%

Calcium 29.1% Iron 62.5%

*Based on a 2000 Calorie diet

Directions

In 2-quart casserole, combine Japanese-style vegetables and pea pods.
Cover.
Microwave at High for 4 to 5 minutes, or until vegetables are defrosted, stirring after half the time to break apart.
Let stand, covered, for 5 minutes.
Drain.
Set aside.
In 2-cup measure, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
Pour over vegetables.
Stir in shrimp and scallops.
Re-cover.
Microwave at High for 7 to 10 minutes, or until shrimp and scallops are opaque, stirring twice.
Let stand, covered, for 3 minutes.
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