Scallop-Cashew Stir-Fry

Oxmoor House
This super quick stir fry combines scallops, cashews, lots of veggies, and rice. Serve it for dinner tonight!
4 servings.


+ Add To Shopping List
2 tablespoons cornstarch
3 tablespoons dry sherry
1/4 cup plus 2 tablespoons low-sodium teriyaki sauce
1/4 teaspoon dried crushed red pepper
1 (10 1/2-ounce) can low-sodium chicken broth
Vegetable cooking spray
1 pound sea scallops
2 cups broccoli flowerets
3 large carrots, scraped and cut diagonally into 1/4-inch-thick pieces
2 cloves garlic, minced
1 cup fresh snow pea pods
2 tablespoons chopped unsalted cashews, toasted
4 cups cooked long-grain rice (cooked without salt or fat)


Combine first 5 ingredients; stir well. Set aside.

Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot. Add scallops; stir-fry 5 to 7 minutes or until scallops are opaque. Remove from wok, and set aside. Add broccoli, carrot, and garlic; stir-fry 5 to 7 minutes or until crisp-tender. Add snow peas; stir-fry 1 minute. Return scallops to wok. Stir cornstarch mixture well with a wire whisk, and add to wok. Cook, stirring constantly, 3 minutes or until thickened and bubbly. Sprinkle with cashews, and serve over rice.

Created date

August 2009

Nutritional Information

Calories 419
Caloriesfromfat 9 %
Fat 4.4 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 0.9 g
Protein 26.3 g
Carbohydrate 65.1 g
Fiber 0.0 g
Cholesterol 37 mg
Iron 0.0 mg
Sodium 823 mg
Calcium 0.0 mg