8 ounces dried chinese egg noodles or vermicelli, brokeninto 3 to 4 inch pieces
12 ounces fresh bay or sea scallops
1/4 cup soy sauce
3 tablespoons dry sherry or apple juice
1/2 teaspoon ground ginger
1 tablespoon cooking oil
1 1/2 teaspoons bottled minced garlic
2 cups loose-pack frozen stir-fry vegetables
In a large saucepan cook egg noodles in boiling water for 3 to 4 minutes or until tender. (Or cook vermicelli according to package directions.) Drain. Return to saucepan; cover and keep warm.
Meanwhile, rinse scallops; pat dry with paper towels. Cut sea scallops in half. Set aside. For sauce, in a small bowl stir together soy sauce, sherry and ginger.
Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add frozen vegetables, stir-fry for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok.
Add scallops to wok. Stir-fry for 1 to 2 minutes or until scallops turn opaque. Push scallops from center of wok. Add sauce to center. Return cooked vegetables to wok; add cooked noodles. Toss all ingredients together to coat with sauce.
Serve immediately.
Makes 4 servings
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