Scallop-Artichoke Stir-fry
Pam (*ED NOTE: Nonstick spray)
1 14oz can artichoke hearts, quartered (Wash citrus acid off)
2c sliced fresh mushrooms
1/2c julienne cut green bell pepper
1/2c julienne cut red bell pepper
2 cloves garlic, minced
1t veg oil
1lb sea scallops
1T cornstarch
1t sugar
3/4c chicken stock
1/8t pepper
2T lime juice
2c cooked long grain brown rice
Coat skillet w/pam, place over hi heat until hot. Add next 5 ingredients, stir fry 5 mins. Remove and set aside. Add oil, place over hi heat until hot. Add 1/2 of scallops, stir fry 2 mins, remove, repeat with rest of scallops. Add cornstarch and next 5 ingredients to pan, stir well. Cook 1 min until thickened and bubbly. Return veggies and scallops, stir well. Cook just until thoroughly heated. Serve over rice.
1 14oz can artichoke hearts, quartered (Wash citrus acid off)
2c sliced fresh mushrooms
1/2c julienne cut green bell pepper
1/2c julienne cut red bell pepper
2 cloves garlic, minced
1t veg oil
1lb sea scallops
1T cornstarch
1t sugar
3/4c chicken stock
1/8t pepper
2T lime juice
2c cooked long grain brown rice
Coat skillet w/pam, place over hi heat until hot. Add next 5 ingredients, stir fry 5 mins. Remove and set aside. Add oil, place over hi heat until hot. Add 1/2 of scallops, stir fry 2 mins, remove, repeat with rest of scallops. Add cornstarch and next 5 ingredients to pan, stir well. Cook 1 min until thickened and bubbly. Return veggies and scallops, stir well. Cook just until thoroughly heated. Serve over rice.