Shrimp & Scallop Stirfry
Source of Recipe
bgurney
List of Ingredients
I use a salt-free stir-fry ginger sauce for seasoning (By Mr Spice - it's available on the web)
I used frozen cooked shrimp & bay scallops (the little ones) - thawed under running water.
red onions & green peppers sliced thin
mushrooms
carrots and celery cut thin
broccoli flowerettes
crushed garlic
snow peas
green onions sliced thin
rice noodlesRecipe
In the sauce, I throw in the garlic and I cook the meat first and set it aside to add to the veggies just before they are done to warm back up. (If you haven't did stir fry before - you cook it on a high temp - it is a fast cooking technique)
For the veggies - if you have the carrots separate - cook them first because they take longer to get tender (I like mine tender not crunchy) I used a bag mix tonight that had the carrots, snow peas and broccoli mix, so I did the onions and peppers first and then added the mushrooms and mix veggies. While the veggies are cooking I start the rice noodles.
Once the veggies get close to done add the shrimp and scallops back in and add the drained rice noodles. mix together and if you can find a low salt soy sauce add a touch of that.
"I usually make enough for one extra meal to be thrown into the microwave for the next day's lunch."
|
|
member logon
