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You can substitute regular green cabbage for the Chinese cabbage, but the flavor is quite different.
Baby corn can be found in cans, as well as jars. Either way, be sure to rinse and drain it thoroughly before adding to your dish.
Low sodium soy sauce can be used if you are watching your sodium intake.
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| Bay Scallop Salad |
Ingredients
4 servings - 220 calories per serving
9g fat per serving
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| 3/4 pound |
bay scallops (fresh or frozen) |
| 2 tbsp |
orange juice |
| 2 tbsp |
soy sauce |
| 1 tbsp |
white wine vinegar |
| 1 tsp |
sugar |
| 1 tsp |
toasted sesame oil |
| 1 cup |
snow pea pods (fresh, strings and tips removed) |
| 2 tbsp |
vegetable oil |
| 1 |
red sweet pepper (chopped) |
| 1/2 cup |
green onions (sliced) |
| 1 jar (8.75 oz) |
whole baby corn (rinsed, drained) |
| 2 cups |
Chinese cabbage (shredded) |
| 2 cups |
baby spinach (shredded) |
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- Thaw scallops by placing in colander and running under cold water for several minutes until thawed.
- Wash scallops under running water.
- Pat dry with paper towels.
- In small mixing bowl, blend orange juice, soy sauce, vinegar, sugar, and sesame oil.
- Cut pea pods in half lengthwise.
- Heat 1 tsp of vegetable oil in wok or large skillet.
- Stir-fry scallops in hot oil for 3 minutes or until scallops are opaque.
- Remove scallops from pan and set aside.
- Add remaining oil to pan.
- Stir-fry pea pods, sweet pepper, and green onions for 2-3 minutes.
- Add scallops, baby corn, and orange juice mixture to pan.
- Cook and stir for 1 minute.
- Remove from heat.
- Arrange shredded lettuce and spinach on four serving plates.
- Spoon scallop mixture on top of lettuce.
- Serve immediately.
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