Stir Fried Scallops And Vegetables
|Water||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Low sodium teriyaki sauce||2 Tablespoon|
|Chicken-flavored bouillon granules||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Snow pea||4 Ounce|
|Vegetable cooking spray||1|
|Vegetable oil||1 Teaspoon|
|Fresh corn cut from cob||3⁄4 Cup (12 tbs) (About 2 Ears)|
|Green onions||6 , cut into 1 1/2-inch pieces|
|Minced garlic||1 Tablespoon|
|Sea scallops||1 Pound, cut in half|
|Chopped walnuts||3 Tablespoon, toasted|
Combine first 7 ingredients in a small bowl; stir well.
Wash snow peas; trim ends, and remove strings.
Cut lengthwise into julienne strips.
Coat a wok or large nonstick skillet with cooking spray; add oil.
Heat at medium (350°) until hot.
Add corn; stir-fry 2 minutes.
Increase heat to medium-high (375°).
Add snow peas, green onions, and garlic; stir-fry 3 minutes.
Remove vegetables from wok; set aside.
Wipe wok dry with a paper towel.
Coat wok with cooking spray; heat at medium-high heat until hot.
Add scallops, and stir-fry 3 minutes or until scallops are opaque.
Remove from wok; set aside.
Add reserved teriyaki mixture to wok; cook, stirring constantly, 1 minute or until mixture is thickened.
Return vegetables and scallops to wok.
Cook, stirring constantly, until mixture is thoroughly heated.
Transfer to a serving platter, and sprinkle with walnuts.