Ginger Scallops With Chinese Noodles
|Minced scallions||1⁄4 Cup (4 tbs)|
|Low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
|Granulated sugar||1⁄4 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Cut green beans||2 3⁄4 Cup (44 tbs)|
|Sesame oil||1 Teaspoon|
|Grated ginger||2 Teaspoon|
|Sea scallops/Bay scallops||10 Ounce|
|Angel hair pasta||3 Ounce, cooked, drained|
1. In small bowl, combine scallions, broth, wine, cornstarch, sugar and pepper; set aside.
2. Spray large nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat. Add garlic and salt; stir-fry 1 -2 minutes, until garlic is tender. Add beans; stir-fry 3 minutes. Add 1/3 cup water and continue cooking 3-4 minutes, until tender. Remove bean mixture to medium bowl.
3. Heat sesame oil in same skillet; add ginger; stir-fry 2 minutes. Add scallops; stir-fry 5-6 minutes, until scallops turn opaque. Add beans and scallion mixture to skillet; heat 1 -2 minutes, until mixture thickens and coats scallops. Place pasta in serving bowl; add scallop mixture; toss to mix well.