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Add a photoServings: 4
Ingredients
- 3/4 lb Scallops
- 3/4 lb Medium shrimp, shelled and deveined
- 1/2 lb Snow peas
- 3/8 lb Broccoli florets
- 5 x Garlic cloves, sliced
- 1/2 tsp Chicken bouillon, *see below
- 1 Tbsp. Starch in a thin paste in cool water Oil Soy sauce
Directions
- Fry the garlic in the oil till it just shows signs of browning. Add in the scallops and the shrimp. Cook on as high heat as possible till the scallops turn white and the shrimp pink, turning constantly (about 5 min). Add in the vegetables. Heat for a minute, then sprinkle with soy sauce. Add in about 1/4 c. of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few min till everything is warm and covered with the sauce. Serve immediately.
- Notes:* Dissolve chicken bouillon in 1/2 c. water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 21 | 10% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 277mg | 12% |
| Potassium 636mg | 18% |
| Total Carbs 12.48g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.15g | 1% |
| Protein 34.08g | 55% |
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