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Stir-Fried Scallops with Broccoli and Mushrooms

This Stir-Fried Scallops with Broccoli and Mushrooms recipe uses Broccoli, Mushrooms, Scallops, Pimientos Hot Cooked Rice, and Margarine Or Butter. Serves 4. Keep it handy for the next time you cook it.

Ingrediënten

• 1/2 lb
• 1/4 lb
• 1 lb
• 1 jar
• 2 tbsp
• 1
• 3 tbsp
• 2 tsp
• 1 cup
• 2 cup

Bereiding (voorbeeld)

1. 1

   Trim the large leaves from the broccoli, and cut off any tough ends of lower stems.

2. 2

   Rinse broccoli with cool water.

3. 3

   Cut stems and flowerets into bite-sized pieces.

4. 4

   Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.

5. 5

   If the scallops are larger than 1 inch in diameter, cut each in half.

6. 6

   Rinse with cool water, and pat dry with paper towels. Drain the pimientos in a strainer.

7. 7

   Melt the margarine in the 3-quart saucepan over medium heat.

8. 8

   Cook the mushrooms in the margarine about 5 minutes, stirring frequently, until tender when pierced with a fork.

9. 9

   Stir in the scallops, broccoli and pimientos.

10. 10

    Cook 3 to 4 minutes, stirring frequently, until scallops are white.

11. 11

    Scallops are very tender and cook quickly, turning white and opaque when they are done.

12. 12

    Longer cooking results in tough scallops.

13. 13

    Remove the saucepan from the heat.

14. 14

    Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture.

15. 15

    Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.

16. 16

    Heat the rice and water to boiling in the 2-quart saucepan over high heat, stirring occasionally to prevent sticking.

17. 17

    Once mixture is boiling, reduce heat just enough so mixture bubbles gently.

18. 18

    Cover and cook about 15 minutes or until rice is fluffy and tender.

19. 19

    "� General Mills, Inc. 1998."

20. 20

    T(Cook)

21. 21

    Serving Ideas: Serve with a fruit salad of sliced bananas and halved strawberries drizzled with a tablespoon of orange or pineapple juice.

22. 22

    NOTES: Essential Equipment: 2-quart saucepan; 3-quart saucepan or 12-inch skillet