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8 ounces scallops
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½ cup orange juice
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1 tablespoon reduced-sodium soy sauce
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2 teaspoons cornstarch
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½ teaspoon ground ginger
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⅛ teaspoon crushed red pepper
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Canola oil spray
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4 cups small broccoli florets (about 8 ounces)
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1 large red sweet pepper, seeded cut into strips
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2 teaspoons finely shredded fresh ginger
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1 large clove garlic, minced
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1 cup shiitake mushrooms, stemmed and sliced
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6 ounces medium shrimp, peeled and deveined
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1 ⅓ cups hot cooked brown rice
Shrimp and Scallop Vegetable Stir Fry
This seafood stir-fry is bursting with flavor and it's ready in 30 minutes!
Nutrition Information
266
Calories
28g
Carbohydrates
25g
Protein
548mg
Potassium
6g
Fiber
14g
Sugar
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