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Bay Scallop Stir-Fry

See full recipe on: Martha Stewart



Ingredients

Coarse salt and ground pepper
1 cup long-grain white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower
1 red bell pepper (ribs and seeds removed), thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry

Nutrition 4 servings

Per Serving % Daily Value
Calories 352
Fat 5g 8%
Carbs 54g 18%
Protein 19g 39%
Fiber 3g 13%
Cholesterol 27mg 9%
Sodium 1,379mg 57%
     
Fat
Carbs
Protein

Preparation






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