Entrees > Seafood > Broccoli & Scallop Stir Fry >
Broccoli & Scallop Stir Fry
2 large stalks broccoli, cut into florets with stalks thin-sliced diagonally*
1 C chicken broth or water
2 TBS dry sherry
2 TBS soy sauce
4 tsp. cornstarch
1 tsp. sugar
4 TBS vegetable oil
1 LB scallops, rinsed & patted dry
1 bunch scallions, sliced 1/4-inch thick
2 sliced ginger root, diced
Black pepper to taste
1/2 C sliced almonds, toasted
In a pot of boiling water, blanch broccoli for about two minutes; drain. In small bowl, blend together chicken broth or water, dry sherry, soy sauce, cornstarch and sugar. Heat a wok until hot; add vegetable oil and heat until hot but not smoking. Stir fry scallops, stirring constantly, until opaque (about two minutes). Remove scallops from oil; keep warm. Stir fry broccoli, scallions and ginger root for about thirty seconds. Add broth mixture to wok, stirring constantly, until broth thickens slightly. Add scallops and black pepper to taste; stir to warm. Sprinkle top with toasted almonds. Serve at once.
*Variation: Broccoli can be substituted with one pound of fresh asparagus, peeled and sliced to 1-1/2 inch thickness; prepare via the same method as broccoli.
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