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Scallop Cashew Stir Fry

Heart.Foods's picture
  Cornstarch 2 Tablespoon
  Dry sherry 3 Tablespoon
  Low sodium teriyaki sauce 1⁄4 Cup (4 tbs)
  Dried crushed red pepper 1⁄4 Teaspoon
  Low sodium chicken broth 10 1⁄2 Ounce (1 Can)
  Vegetable cooking spray 1
  Sea scallops 1 Pound
  Broccoli flowerets 2 Cup (32 tbs)
  Carrots 3 Large, scraped and cut diagonally into 1/4-inch-thick pieces
  Garlic 2 Clove (10 gm), minced
  Fresh snow pea 1 Cup (16 tbs)
  Cashews 2 Tablespoon, toasted
  Long grain rice 4 Cup (64 tbs), cooked without salt / fat

Combine first 5 ingredients; stir well.
Set aside.
Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot.
Add scallops; stir-fry 5 to 7 minutes or until scallops are opaque.
Remove from wok, and set aside.
Add broccoli, carrot, and garlic; stir-fry 5 to 7 minutes or until crisp-tender.
Add snow peas; stir-fry 1 minute.
Return scallops to wok.
Stir cornstarch mixture well with a wire whisk, and add to wok.
Cook, stirring constantly, 3 minutes or until thickened and bubbly.
Sprinkle with cashews, and serve over rice.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3693 Calories from Fat 219

% Daily Value*

Total Fat 26 g39.5%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 1328.2 mg55.3%

Total Carbohydrates 698 g232.7%

Dietary Fiber 11.8 g47.3%

Sugars 29.6 g

Protein 149 g298%

Vitamin A 847.6% Vitamin C 435.5%

Calcium 42.8% Iron 86.2%

*Based on a 2000 Calorie diet

Scallop Cashew Stir Fry Recipe