Ingridients of Scallops with Pea Pods and Corn:
- 12 ounces fresh or frozen sea scallops
- 2/3 cup water
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon instant chicken bouillon granules
- 1 tablespoon cooking oil
- 2 cups fresh pea pods, strings removed, or one 6-ounce package frozen pea pods, thawed
- 1/2 of an 8-ounce package frozen whole baby sweet corn, thawed, or one 8-3/4-ounce can whole baby sweet corn, drained
- 16 cherry tomatoes, cut into quarters
- 3 green onions, sliced (1/3 cup)
- 2 cups hot cooked ramen or other fine noodles
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