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Scallops, Fruit, and Vegetables

Fish and Seafood

Scallops, Fruit, and Vegetables
3 Tablespoons vegetable oil
½ pound fresh sea scallops, each cut horizontally in half making two thin circles
5 asparagus, each cut in one-inch pieces, and on an angle
3 thin carrots, peeled and cut in strips similar as the asparagus
5 slices fresh ginger, peeled and cut in thin strips
1 cup drained canned lychees, each cut in half
1 Tablespoon cornstarch
1 Tablespoon coarsely chopped fresh coriander

1. Heat a wok or fry pan, add the scallops and stir-fry them then remove and set them aside after just one minute. Discard any oil and add and stir-fry the carrots, for one minute, then add the asparagus and stir-fry one minute more.
2. Mix cornstarch with three Tablespoons cold water, stir and bring to the boil, and when the sauce thickens, add the lychees.
3. Put all in a pre-heated bowl, toss the coriander garnish on top, and serve.

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