Scallop and Snow Pea Stir-fry

Scallop and Snow Pea Stir-fry
Photo by Annabelle Breakey

Ingredients

  • About 6 oz. thin dried Asian egg or wheat noodles, cooked as package directs
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon vegetable oil
  • ½ cup reduced-sodium chicken broth
  • About 6 oz. thin dried Asian egg or wheat noodles, cooked as package directs
  • ½ cup reduced-sodium chicken broth
  • + 11 more ingredients
    • 2 tablespoons minced garlic
    • 8 ounces snow peas
    • 1 tablespoon vegetable oil
    • 2 tablespoons minced garlic
    • 2 tablespoons chopped green onions
    • 1 pound large sea scallops, halved crosswise
    • 8 ounces snow peas
    • 1 pound large sea scallops, halved crosswise
    • 3 tablespoons reduced-sodium soy sauce
    • 2 tablespoons chopped green onions
    • 2 tablespoons minced fresh ginger

In a large wok or nonstick frying pan, heat oil over medium-high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add scallops and stir to coat with garlic mixture, then cook 1 minute. Mix in snow peas and cook 1 minute. Stir in broth and soy sauce and cook just u...

View full recipe at My Recipes

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