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Scallop and Shrimp Stir-Fry
3/4 pound shrimp, shelled and deveined
3/4 pound scallops
2 tablespoons vegetable oil
1 pound asparagus, washed, trimmed and cut into 2" pieces
12 oz. package mushrooms, cleaned and sliced
3 medium carrots, thinly sliced
3 green onions, chopped
1 clove garlic, minced
2 tablespoons light soy sauce
1/2 teaspoon ground ginger
dash pepper
1. Rinse shrimp and scallops.
2. Pat dry.
3. Heat oil in a large skillet, cook vegetables until tender-crisp.
4. Remove with slotted spoon.
5. Cook shrimp and scallops just until opaque.
6. Return vegetables to skillet.
7. Add soy sauce, ginger, pepper and 1/4 cup water.
8. Toss lightly.
9. Serve over rice.
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