Sea Scallops and Veggies Stir-Fry
July 20, 2010 in Main Dish, Seafood by Joyce Bunderson
When I was making this dinner, I was almost finished and discovered that I had not thought of animal protein. Because I was taking pictures for the blog, I thought that I should put in some animal protein. I opened the freezer and there was a handy package of frozen scallops – so it turned into scallop stir-fry. The point is that you can use chicken, slivered beef or pork, shrimp, or tofu – they will all work; but you could also make it a meatless meal. The flavor of the meatless version is just as tasty and very nutritious.
Sea Scallops and Veggies Stir-Fry
By Published: July 20, 2010
When I was making this dinner, I was almost finished and discovered that I had not thought of animal protein. Because I was taking …
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoons ginger peeled grated fresh (ground can be used, but I like the fresh better)
- 1/2 cup celery chopped
- 2 cups red garnet yams peeled sliced, cut into 1 inch piece
- 10 ounces snow peas fresh
- 8 ounces bamboo shoots drained
- 8 ounces water chestnuts sliced, drained
- 2 teaspoons garlic minced
- 1 red pepper sliced into 2 inch slices
- 2 tablespoons soy sauce, low sodium is fine
- 1 pound sea scallops
- 2-5 cups brown rice cooked, steamed
Instructions
- Prepare the brown rice,
- Gather and chop the veggies.
- Mince or grate the peeled ginger.
- Put the oil in the wok.
- Add the yams, onions, and celery.
- When the yams are beginning to soften.
- Add the snow peas, red pepper, bamboo shoots, water chestnuts and minced garlic.
Keep stirring until the vegetables are hot.
- Add the soy sauce and scallops, or other meat or none - your preference.
Stir until the scallops are done
- Serve over brown rice.
