SHRIMP AND SCALLOP STIR-FRY

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Shrimp and Scallop Stir-Fry image

I found this recipe from a brochure that came with my new Anchor Corningware.... The brochure was called "Cooking with Bob and Joyce" I had to try this and it was amazing....So easy and wonderful on a summer day not having to heat house with stove or oven since it's cooked in the microwave.... Serve over cooked white rice....

Provided by gertc96

Categories     Lactose Free

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups Japanese-style vegetables (I used a stir-fry mixture and it turned out great)
1 (6 ounce) package frozen pea pods
1/3 cup water
1 tablespoon cornstarch
3 tablespoons soy sauce
3 tablespoons sherry wine
1 tablespoon vegetable oil
2 teaspoons sugar
1/2 teaspoon ground ginger
1 lb medium shrimp, shelled and deveined
1/2 lb bay scallop

Steps:

  • In 2 quart casserole, combine Japanese-style vegetables and pea pods.
  • Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
  • Let stand, covered for 5 minutes.
  • Drain and set aside.
  • In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
  • Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
  • Pour over vegetables.
  • Stir in shrimp and scallops.
  • Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
  • Let stand, covered for 10 minute.

Nutrition Facts : Calories 193.2, Fat 4, SaturatedFat 0.6, Cholesterol 127.7, Sodium 679.3, Carbohydrate 7.9, Fiber 1, Sugar 1.9, Protein 23.5

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