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Scallop-Cashew Stir-Fry

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Combine first 5 ingredients; stir well. Set aside.

  2. 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.

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