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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. bay scallops (or sea scallops)
- 1 leeks (medium white, cut to thin rings, washed)
- 1 stalk lemongrass (tender parts of shoots only, chopped)
- 2 hot chili peppers (small sweet/, julienned)
- 1 cup lite coconut milk
- 1/4 cup mint (chiffonade)
- 1/4 cup basil chiffonade (fresh)
- 2 cups Kim Crawford Sauvignon Blanc
- 1/4 cup corn starch
- 1/4 cup stir fry oil (chili)
- 1/2 stick butter
- 1 1/2 cups jasmine rice (rinsed and drained)
- 1 leeks (medium, chopped, greens only)
- 1 bag carrots (chopped)
- 1 cup lite coconut milk
- 3 cups Kim Crawford Sauvignon Blanc
- 1/4 cup sugar
- 1 tsp. turmeric
- 2 Tbsp. cilantro (chopped)
- 1/4 cup stir fry oil (chili)
- salt
- pepper
- 1/2 stick butter
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