Ingredients
8 oz scallops
8 oz shrimp
2 T LS soy sauce
3 T dry sherry
1 tsp ginger root
3/4 tsp sugar
1 T olive oil
1 garlic clove/minced
32 oz Broccoli Florets
1/4 C green pepper
1/2 C sweet red pepper
2 C cooked whole wheat pasta
Devein/peel/thaw shrimp & scallops if needed. Cut scallops in half.. In a bowl stir scallops, shrimp, soy sauce sherry, ginger and sugar… Cover and refrigerate 45 minutes.. Drain and reserve marinade… Set aside.
Pour cooking oil into skillet(adding more during cooking if necessary) remember to add unit value for addition.. Preheat pan over medium high heat, Stir fry garlic for 10-20 seconds.. Add broccoli, stir-fry for 4 minutes… Add peppers, stir fry until vegetables are tender/crisp. Remove vegetables from pan and set aside.
Add half of the shrimp and scallops to the heated pan and stir fry 3 to 7 minutes or until scallops flake but not fall apart. Remove and repeat with remaining shrimp and scallops…Return all shrimp and scallops to the pan, push to the side, pour reserved marinade to the center of the pan, cook until bubbly add vegetables and gently stir until coated with marinade. Cook a few minutes to heat thoroughly. Serve immediately over hot noodles.
**Note: May add 2 cups of cooked brown rice instead of wheat noodles for a 1 unit difference. (7) Olive oil is 1 unit per Tablespoon, if needed while cooking make sure you count extra. One additional tablespoon of olive oil takes recipe up to (7) units. If you substitute rice and extra olive oil, unit value is 8.
