filus
New Member
Posts: 13
|
Post by filus on Jan 15, 2007 13:14:03 GMT -8
;)Scallop Stir- Fry with Oriental Vegetables -- exchanges SERVES: 4 1 1/2 cups plain nonfat yogurt 1/2 cup low-sodium chicken broth 2 tablespoons cornstarch 1 tablespoon reduced-sodium soy sauce 2 teaspoons dry sherry 1/4 teaspoon freshly ground black pepper 1 tablespoon plus 1 teaspoon sesame oil 4 cloves garlic, minced 2 teaspoons minced fresh ginger 1 cup drained canned sliced bamboo shoots 1 cup sliced red bell pepper 1 cup sliced mushrooms 1 cup thinly sliced scallions 1 cup cooked snow peas 20 ounces scallops, cut into quarters if large 8 ounces drained canned sliced water chestnuts 1 In a small bowl, thoroughly blend the yogurt, broth, cornstarch, soy sauce, sherry, and black pepper. 2 In a large nonstick skillet over high heat, warm the oil until hot but not smoking. Add the garlic and ginger, and stir-fry for 15 seconds, being careful not to burn the garlic. Add the bamboo shoots, bell pepper, mushrooms, scallions, and snow peas, and stir fry for 3 to 4 minutes. 3 Add the scallops and the yogurt mixture, and stir-fry until the scallops turn opaque and the mixture thickens slightly, 3 to 4 minutes. 4 Remove from the heat and stir in the water chestnuts. One Generous l-1/2 cup serving equals 314 Calories, 33 g Protein, 6 g Fat, 31 g. Carbohydrate, 48 mg Cholesterol, 461 mg Sodium +++ EXC: 1/2 Milk, 1 Fat, 2 Proteins, 2 1/2 Vegetables, 1/2 Bread Check out Healthy Eatin' Recipes 2003 + (many w/ ww points) at www.recipecircus.com/recipes/Phyllis_aka_Filus
|
|