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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Scallop & Vegetable Stir-Fry with Linguine Recipe

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This recipe for Scallop & Vegetable Stir-Fry with Linguine is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp vegetable oil
1 tbsp sesame oil
2 cloves garlic, minced
3 carrots, peeled, cut into 2" long julienne strips
3 stalks celery, cut into 2" long julienne strips
1 medium zucchini, seeded & cut into long julienne strips
1/2 cup medium mushrooms, halved
4 green onions, halved & cut 2" long
1medium bell pepper, seeded & cut in 2" long julienne strips
1 1/2 lbs scallops, rinsed & drained
1 pkg linguine noodles
2 tsp grated ginger root or 1 tbsp ground ginger
chicken or vegetable stock
water, cold
cornstarch
Directions:
Directions:
Combine cold water and starch, set aside. In a large skillet or Wok, combine oils and garlic. Heat on high, stirring constantly until garlic begins to brown. Immediately add carrots, celery and onions, stirring constantly for about 3 minutes. Add zucchini, mushrooms, ginger, bell pepper and scallops. Continue cooking on high until scallops are white, stirring constantly. Add stock, heat to boil, add cornstarch and water mixture and continue stirring until slightly thickened. Serve immediately over warm linguine.

 

 

 

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