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Serving Size: 4
Preparation Time: 20
Minutes
Ingredients:
3 bell pepper --
capsicums red, green,
2 tbsp dry white wine -- or sherry
2 tbsp Light soy sauce
1/2 tsp Ground
ginger
1 tsp red pepper flakes
5/8 lb scallops, bay & sea, R-T-C -- 375g
3/4 cup tomato juice
Directions:
Clean and remove seeds
and membrane from peppers. Arrange all ingredients
near stove. Prepare a large nonstick skillet or
electric frying pan. Spray liberally with cooking
spray. Arrange onion leaves in skillet in a single
layer. Cook over medium heat just until onion begins
to brown.
Combine all ingredients, except scallops, in
skillet; cover, bring to a simmer, and cook for 5
minutes. Uncover and simmer until sauce thickens---4
or 5 minutes more. Stir in scallops, and cook just
until heated through and coated with sauce.
Per Serving
(excluding unknown items):
106 Calories; 1g Fat (8.2% calories from fat); 15g
Protein; 10g Carbohydrate; 2g Dietary Fiber; 31mg
Cholesterol; 832mg Sodium. Exchanges: 0 Grain
(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking".
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