- 2 tablespoons vegetable oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped fresh ginger
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced onion
- 1/2 cup baby corn (optional)
- 16 medium shrimp, peeled and deveined
- 16 sea scallops
- 1/4 pound snow peas, stem ends removed
- 1 tablespoon sesame oil
- 1 1/2 tablespoons oyster sauce
- 1 pound vermicelli or thin spaghetti, cooked in chicken broth
- Sliced scallions, for garnish
Heat a wok or large saute pan over high heat. Add the oil, garlic, ginger and carrots. Stir-fry for 1 minute. Add the onion and corn, if desired, and stir for another minute.
Add the shrimp and scallops and stir-fry for 2 minutes. Add the snow peas, sesame oil and oyster sauce. Stir-fry until the shrimp and scallops are cooked, about 5 minutes total.
Serve over cooked vermicelli or thin spaghetti and garnish with scallions.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
334 calories; 12g total fat; 47mg cholesterol; 136mg sodium; 39g carbohydrates; 3g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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