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Main Dish

Ginger Scallops

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  • 1 tablespoon peanut oil
  • 2 teaspoons minced fresh ginger root
  • 1 clove minced garlic
  • 1 1/2 cups whole snow pea pods, (1/4 LB)fresh or frozen
  • 1 cup carrot, thinly sliced (1 Lrg)
  • 1 tablespoon light soy sauce
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 pound sea scallops
  • 1/4 cup sliced scallions
  • 2 cups cooked rice


Start cooking rice. Heat oil in wok over medium-high head and add ginger and garlic. Stir-fry 30 seconds. Add snow peas and carrots, stir-fry a couple of minutes. Remove vegetables from wok; set aside and keep warm. Add remaining broth and scallops to wok; cook over medium-high heat about 3 minutes, or until scallops are done, stirring constantly.

Combine soy sauce, salt and cornstarch; stir well and add to the wok. Add scallions and cook 1 minute, stirring constantly.

Serve over hot rice.



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