1/2 cup chicken broth
1/4 cup orange juice
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1 Tbsp. oil
2 tsp. minced garlic
2 Tbsp. ground ginger
1 lb. Bay Scallops, drained
1 lb. broccoli florets
1/4 cup orange juice
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1 Tbsp. oil
2 tsp. minced garlic
2 Tbsp. ground ginger
1 lb. Bay Scallops, drained
1 lb. broccoli florets
In a small bowl combine chicken broth, orange juice,
lemon juice, soy sauce, sesame oil, sugar, cornstarch and salt. In a large (12") nonstick skillet or
wok, heat vegetable oil over medium-high heat.
Add garlic and ginger. Stir-fry 1
minute. Increase heat to high. Add scallops.
Stir-fry until opaque, about 2 minutes.
With a slotted spoon, transfer scallops to a clean bowl. Add broccoli to the skillet. Stir-fry 2 minutes. Stir the broth mixture and add to the
skillet. Simmer 1 minute. Add scallops back to skillet. Simmer 1 minute. Serve hot over rice. Makes 4 servings.
Comments: The original recipe called for Sea Scallops
which are rather expensive. I had found
Bay Scallops on sale a week ago so decided to use them. They worked perfectly. Instead of using fresh ginger and fresh
garlic, I decided to use the minced ginger and minced garlic that I always keep
on hand in the refrigerator. They too
worked perfectly. I also used chopped
frozen broccoli instead of fresh. Make
sure you drain the broccoli well. I take
mine straight from the freezer. Put it
in a colander. Run hot water over the
frozen broccoli until thawed and then let drain until I'm ready to use. And for the lemon juice, I used bottled. I don't use lemons often enough to keep them
on hand but I do keep bottled lemon juice which will last a lot longer.
Same with the ginger and garlic.
So as you can see, there are many ways to cut corners and still come out
with a truly delicious dish.
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