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peanut oil ( or vegetable oil)
cashews (optional) especially if allergic to nuts
sliced zucchini, unpeeled
fresh sliced mushrooms
Combine soy sauce, sherry, sugar, pepper and ginger in medium bowl.
Add scallops and marinate for 30 minutes.
Heat oil in wok or iron skillet over medium heat.
Saute cashews; remove and drain. (optional)
Saute zucchini, mushrooms, peppers, onions and salt (3 minutes)
Remove vegetables with slotted spoon. Set them aside.
Add scallops to pan; saute for 3 to 4 minutes.
Add remaining vegetables again and heat 2 minutes before serving over rice. Use brown or wild rice.
Last Updated: Mon, Nov 7, 2011