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Title: Scallop Stir-Fry
Categories: Entree Fish Pasta Vegetable Lowcal
Yield: 4 Servings
6 | oz | Uncooked ramen noodles or |
Vermicelli | ||
1 | tb | Olive oil |
1 | lb | Asparagus, cut into 1-inch |
Pieces | ||
1 | Red bell pepper, cut into | |
Thin rings | ||
3 | Green onions, chopped | |
1 | lg | Clove garlic, minced |
1 | lb | Sea scallops, halved cross- |
Wise | ||
2 | tb | Soy sauce |
1 | ts | Hot pepper sauce |
1 | ts | Sesame oil |
Juice of 1/2 lime |
Cook noodles in light salted boiling water according to package directions. Meanwhile, heat olive oil in wok or large skillet over high heat. Add asparagus, red pepper, onions and garlic. Stir-fry 2 minutes. Add scallops; stir-fry until scallops turn opaque. Stir in soy sauce, hot pepper sauce, sesame oil and lime juice. Add noodles; heat thoroughly, stirring occasionally.
Source: LIGHT COOKING.
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