Recipe - Veggie And Scallop Stir-Fry

FORMATTED BY TRISH MCKENNA
1 tablespoon Vegetable oil
1 Bag (16 ounces) BIRDS EYE
frozen Farm Fresh Mixtures
Pepper Stir Fry vegetables
One half pound Small sea scallops
1 small Onion, chopped OR
3 Green onions, cut or sliced up
1 tablespoon Light soy sauce
1 tablespoon Oriental salad dressing
1/8 teaspoon Ground ginger
Garlic powder
Hot cooked rice (optional)

In wok or large skillet, heat oil over medium heat.
Add vegetables; cover and cook 3 to 5 minutes or until crisptender.
Uncover; add scallops and onion. Stir fry 2 minutes.
Stir in soy sauce and Oriental salad dressing.
Reduce heat to low; simmer 3 to 5 minutes or until some of liquid absorbs.
Stir in ginger, garlic powder, and salt and pepper to taste; increase heat
to mediumhigh. Stir fry until all liquid is absorbed and scallops turn
opaque and begin to brown.
Serve over rice if desired.

No nutritional information available.

FROM: http://www.birdseye.com/ Formatted to MM by Trish McKenna on
3/23/98.

Posted to MMRecipes Digest V4 #10 by alan@atoc.demon.co.uk on Mar 22, 1999