Thai Shrimp and Scallop Stir-Fry
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
HEAT 1 tbsp. oil in large skillet or wok over medium-high heat. Stir-fry shrimp about 3 min. until shrimp turn pink. Remove from pan; set aside. Add scallops to same skillet and cook about 4 min. until browned on both sides. Set aside with shrimp.
ADD remaining oil to same skillet. Stir-fry ginger, garlic and vegetables. Cook about 2 min. until vegetables are crisp-tender.
STIR Sweet Chili Sauce, coconut milk and seafood into skillet. Simmer for 2 min. until sauce thickens slightly. Serve with rice, if desired.
Tips: Purchase cut-up vegetables from the produce section of the supermarket. For a change of pace, add 2 tbsp. minced basil or cilantro to the stir-fry.