{"id":4552,"date":"2013-02-25T09:23:46","date_gmt":"2013-02-25T14:23:46","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=4552"},"modified":"2023-12-19T15:04:26","modified_gmt":"2023-12-19T20:04:26","slug":"scallop-and-vegetable-stir-fry","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/scallop-and-vegetable-stir-fry\/","title":{"rendered":"Scallop and Vegetable Stir-Fry"},"content":{"rendered":"\n\n\n\n\n
In small bowl, mix soy sauce and cornstarch. Heat oil in large skillet over high heat. Add bell pepper, green onion, sliced onion, zucchini and mushrooms and stir. Add garlic and ginger. Stir-fry until vegetables are crisp-tender, about 4 or 5 minutes. Add scallops and stir-fry until almost done. Stir soy mixture and add to pan. Stir until thickened and scallops are opaque, about 2 to 3 minutes. Serve over rice, if desired.<\/p>\n\n\n\n
Contributed by Joyce Taylor<\/a> From: Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Recipe In small bowl, mix soy sauce and cornstarch. Heat oil in large skillet over high heat. Add bell pepper, green onion, sliced onion, zucchini and mushrooms and stir. Add…<\/p>\n","protected":false},"author":89,"featured_media":7673,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[15,100,98,215,218],"tags":[245,145,137],"displayCategory":null,"yoast_head":"\n