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Leigh Beisch

Recipe Summary

Yield:
serves 6 (serving size: 1 1/3 cups stir-fry and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine chicken broth through sesame oil in a bowl, stirring with a whisk. Set aside.

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  • To prepare stir-fry, heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add onions, garlic, ginger, and chili paste; stir-fry 15 seconds. Add scallops; stir-fry 1 minute. Add water chestnuts; stir-fry 1 1/2 minutes. Add sauce mixture and peas. Bring to a boil; cook 1 minute or until thick. Stir in peanuts. Serve with rice.

Nutrition Facts

465 calories; calories from fat 29%; fat 15.4g; saturated fat 2.2g; mono fat 6.2g; poly fat 6g; protein 24g; carbohydrates 57g; fiber 5.4g; cholesterol 25mg; iron 4.3mg; sodium 825mg; calcium 95mg.
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