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- user reviews (2)
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1
pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
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1/3
cup water
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1/4
cup soy sauce
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2
tablespoons rice vinegar or 1 tablespoon cider vinegar
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1
tablespoon cornstarch
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1 1/2
teaspoons sugar
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1
tablespoon cooking oil
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2
cloves garlic, minced
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2
cups broccoli florets
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1
cup thinly bias-sliced carrot
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1
small onion, halved lengthwise and sliced
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1
cup sliced fresh mushrooms
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2
cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
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1/4
cup cashews or sliced almonds, toasted
1. Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
2. Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.
3. Makes 4 servings (1 cup stir-fry + 1/2 cup rice)
- Servings Per Recipe 4,
- Calories 446,
- Protein (gm) 31,
- Carbohydrate (gm) 57,
- Fat, total (gm) 10,
- Cholesterol (mg) 129,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 8,
- Vitamin A (IU) 9038,
- Vitamin C (mg) 40,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 133,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 1075,
- Potassium (mg) 587,
- Calcium (DV %) 91,
- Iron (DV %) 5,
- Vegetables () 2,
- Starch () 3,
- Very Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I just cook this meal, i made a key additions and changes and came out wonderful!!!! Instead of sugar in the sauce i add brown sugar and no vinegar, and i didn't have cornstarch so i used flour, the sauce came out great. In the vegetables I add red bell pepper, sugar snap peas and green bell pepper, also i add celery and i add steam broccoli; I used shrimp and scallops together; with all this changes the meal came out delicious and with an amazing taste!!!!! Love it!!!
1/24/2012 05:47:44 PM Report AbuseGood recipe! I doubled it, but wish I had used a little less soy sauce and less rice vinegar. I added a tsp more sugar to counter those two. It may have been too strong because of doubling? At any rate, I will be filing this away for use again!
1/5/2011 05:32:15 PM Report Abuse