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Irene Orosz: "Delicious! I used clover sprouts. Everyone loved…" Read More
11Ingredients
30Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 tsp. olive oil (divided)
- 1 1/2 lb. scallops
- 1 onion (medium, cut in half then thinly sliced)
- 7 oz. shiitake mushroom (fresh, remove caps and slice, discard stems)
- 1/2 Tbsp. ginger root (freshly grated)
- 2 cloves garlic (minced)
- 1 cup shredded carrots
- 1 cup mung bean sprouts
- 2 Tbsp. low sodium soy sauce
- 2 Tbsp. fresh lemon juice
- 1 bunch scallions (sliced, for garnish, optional)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol55mg18% |
Sodium570mg24% |
Potassium970mg28% |
Protein32g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A100% |
Vitamin C35% |
Calcium8% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Deborah James 4 years ago
I steamed broccoli and brussel sprouts to add to the recipe. Used my wok to saute mushrooms, angel hair zucchini, garlic, ginger powder. Added shrimp and scallions to veggies, turned mixture over in low-sodium soy sauce. Added steamed broccoli and brussel sprouts, turned out the fire under the wok. Delicious! I used this mixture over a fillet tilapia fish.