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Ingredients
- 1/2 lb Sea scallops
- 1 x Clove garlic
- 2 c. Boiling water
- 1 c. Uncooked rice
- 1 pkt Frzn snow peas
- 1 x Onion, sliced
- 1 x Green bell pepper, cored, seeded & sliced
- 2 Tbsp. Canola oil
- 1 can (small) sliced mushrooms
- Â Â Soy sauce
Directions
- Place the scallops in a flat, shallow, glass pan in a single layer. Pour on Szechuan sauce to cover. Squeeze the garlic clove(s) into the sauce using a garlic press. Stir thoroughly to blend. Let stand for 1 hour. Add in the rice to the boiling water. Lower the heat to a very low, gentle simmer.
- Cover. Simmer till the water is all absorbed (20-30 min). Heat the wok. Add in the oil. Stir fry the onion and green pepper. Add in the scallops.
- Stir fry till heated through. Add in the pea pods and mushrooms. Stir fry till the pea pods are tender crisp (the rice should be ready at this time). Serve warm over the cooked rice with soy sauce alongside. Ed Hunter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 702g | |
| Recipe makes 2 servings | |
| Calories 655 | |
| Calories from Fat 141 | 22% |
| Total Fat 16.04g | 20% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 37mg | 12% |
| Sodium 457mg | 19% |
| Potassium 917mg | 26% |
| Total Carbs 94.51g | 25% |
| Dietary Fiber 7.3g | 24% |
| Sugars 3.47g | 2% |
| Protein 30.93g | 49% |
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