Stir-Fried Scallops with Broccoli and Mushrooms
1/2 pound broccoli
1/4 pound mushrooms
1 pound scallops
1 (2 ounce) jar sliced pimientos
Hot Cooked Rice — (below)
2 tablespoons margarine or butter
1 (10 1/2 ounce) can condensed chicken broth
3 tablespoons cornstarch
2 teaspoons soy sauce
HOT COOKED RICE
1 cup uncooked regular long-grain white rice
2 cups water
Trim the large leaves from the broccoli, and cut off any tough ends of
lower stems. Rinse broccoli with cool water. Cut stems and flowerets into
bite-sized pieces. Cut stem ends from the mushrooms, and cut the mushrooms
into 1/4-inch slices.
If the scallops are larger than 1 inch in diameter, cut each in half.
Rinse with cool water, and pat dry with paper towels. Drain the pimientos
in a strainer.
Prepare Hot Cooked Rice. While the rice is cooking, continue with the
recipe.
Melt the margarine in the 3-quart saucepan over medium heat. Cook the
mushrooms in the margarine about 5 minutes, stirring frequently, until
tender when pierced with a fork.
Stir in the scallops, broccoli and pimientos. Cook 3 to 4 minutes,
stirring frequently, until scallops are white. Scallops are very tender
and cook quickly, turning white and opaque when they are done. Longer
cooking results in tough scallops. Remove the saucepan from the heat.
Gradually stir the chicken broth into the cornstarch until the mixture is
smooth. Stir the broth mixture and soy sauce into the scallop mixture.
Heat to boiling over high heat, stirring constantly. Continue boiling 1
minute, stirring constantly. Serve over rice.
Hot Cooked Rice:
Heat the rice and water to boiling in the 2-quart saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and tender.
Cook:
“0:10″
Per serving: 376 Calories (kcal); 8g Total Fat; (18% calories from fat); 26g Protein; 50g Carbohydrate; 37mg Cholesterol; 676mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with a fruit salad of sliced bananas and halved strawberries drizzled with a tablespoon of orange or pineapple juice.
NOTES : Essential Equipment: 2-quart saucepan; 3-quart saucepan or 12-inch
skillet
Tips
To save time, buy broccoli and mushrooms that are already cleaned
and sliced at the salad bar.
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