Cooking Light Recipe - Thai Scallops with Asparagus -- world

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Subject: Cooking Light Recipe - Thai Scallops with Asparagus

Author:
geo

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Date Posted: 11/11/04 10:58:02pm

Try this one this weekend. If you don't have or want scallops, substitute chicken or tofu (press it for 20 minutes or so to firm it up some)... Substitute carrots and broccoli (juliene) or whatever for the aspargus if it's too expensive (which it probably is this time of year).

1 1/2 lb sea scallops
1 Tbl cornstarch
1 1/2 Tbl olive oil
1 1/2 tsp. minced peeled fresh ginger
2 garlic cloves minced
2 cups sliced asparagus (2 inch or so)
1/2 cup chix broth
1 Tbl fresh lemon juice
1 Tbl soy sauce
1 tsp chile puree with garlic sauce
2 Tbl chopped fresh basil (maybe about a tsp dried)
1/2 to 1 tsp. grated lemon rind
2 cups long grain rice

basil or parsley to garnish

You can do it as described, or save the cornstarch until the end to thicken the sauce (spoon out some liquid and mix the cornstarch with it before adding to avoid lumps)

combine the scallops and cornstarch. Heat olive oil in large skillet over medium high heat. Add scallops and stir fry for 4 minutes. Remove scallops. Add ginger and garlic and stir-fry for 20-30 seconds. Stir in asparagus and next 4 ingredients (up to chile puree). cook, uncovered about 2-3 minutes stirring occasionally (cook until you're happy with the veggies you've picked). Return scallops, cover and cook another minute or so. Remove from heat, stir in basil and grated lemon. Garnish and serve with rice.

yields 4 servings
340 calories/serving, 6.5 g fat, 2 g fiber

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Replies:

Subject	Author	Date
Re: Cooking Light Recipe - Thai Scallops with Asparagus	pa	11/12/04 7:32:49am
Re: Cooking Light Recipe - Thai Scallops with Asparagus -- geo, 11/12/04 8:35:28am