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| No Chop Scallop Stir Fry
8 ounces of Chinese egg noodles or packaged dried vermicelli, broken into 3 to 4 inch pieces
1/4 cup of soy sauce
3 tablespoons of dry sherry or apple juice
1/2 teaspoon of ground ginger
12 ounces of fresh bay or sea scallops
1 tablespoon of cooking oil
3 cloves garlic, minced
2 cups of loose pack frozen stir fry vegetables
In a large saucepan cook egg noodles in boiling water for 3 to 4 minutes or just till tender. (Or cook the vermicelli according to package directions.) Drain pasta, rinse with hot water. Drain again.
Meanwhile for sauce in a small bowl stir together soy sauce, sherry or apple juice, and ginger. Cut any large scallops in half. Set aside.
Add cooking oil to a wok or large skillet. Preheat over medium high heat( add ,ore oil if necessary during cooking). Stir fry the garlic in hot oil for 15 seconds. Add frozen vegetables. Stir fry for 2 to 3 minutes or till crisp tender. Remove the vegetables from wok.
Add scallops to wok. Stir fry 2 to 3 minutes or till scallops are opaque. Add cooked noodles, vegetables and sauce to wok. Toss all ingredients together to coat. Cook and stir till heated through. Serve immediately. Makes 4 servings |
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