Scallop-Vegetable-Stir-Fry
A flavorful stir-fry combining tender veggie scallops with colorful vegetables, enhanced by ginger and savory broth, perfect for quick, healthy, and satisfying meals.
Ingredients
- 1 chicken flavored bouillon cube ⓘ
- 1 cup boiling water ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/4 cup water ⓘ
- 16 oz veggie scallops ⓘ
- 2 tablespoons peanut or vegetable oil ⓘ
- 1 cup onions, chopped ⓘ
- 3 cups broccoli and cauliflower, diagonally cut ⓘ
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger ⓘ
- chow mein noodles ⓘ
- chow mein noodles ⓘ
Instructions
- Dissolve the chicken flavored bouillon cube in 1 cup of boiling water.
- Combine cornstarch with 1/4 cup water, stirring well.
- Stir the cornstarch mixture into the bouillon mixture; set aside.
- Bread and brown the veggie scallops, then cut into 1-inch pieces.
- In a large skillet or wok, heat 2 tablespoons of peanut or vegetable oil.
- Add chopped onions and cook until translucent.
- Add broccoli and cauliflower, cook until tender-crisp.
- Add the veggie scallops to the vegetables.
- Pour the prepared broth mixture over the ingredients and cook until sauce thickens.
- Season with salt and ground ginger to taste.
- Serve hot over chow mein noodles.
Tips & Substitutions
For a lighter dish, you can use zucchini noodles instead of chow mein noodles. If you don’t have veggie scallops, tofu or tempeh make great substitutes. For added flavor, toss in some garlic or bell peppers. Ensure the cornstarch is fully dissolved to avoid clumping in the sauce. This recipe can be tailored to your taste by adjusting the vegetables or seasoning.
Serving Suggestions
This Scallop-Vegetable-Stir-Fry is delicious served over chow mein noodles, but you can also try it with rice or quinoa for a satisfying meal. For a complete dinner, serve it alongside a light salad or egg rolls. It pairs beautifully with Chinese recipes, making it a great addition to a themed dinner night.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water to prevent sticking. Alternatively, you can microwave it in 30-second intervals, stirring in between, until heated through. Avoid reheating more than once for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop-Vegetable-Stir-Fry contains roughly 1999 calories, with 53g protein, 116g carbohydrates, and 159g fat. It is an excellent source of vitamin A (109% of the Daily Value), protein (105% of the Daily Value), and iron (97% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 2297mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, this recipe is already vegan-friendly by using veggie scallops. Just ensure the bouillon cube is plant-based, and substitute the chow mein noodles for a vegan variety if necessary. This way, you can enjoy a delicious meal without any animal products.
What other vegetables can I add to this stir-fry?
You can customize this stir-fry by adding vegetables like bell peppers, snap peas, or carrots. Just make sure to cut them into similar sizes for even cooking. You might also consider adding a handful of spinach or kale at the end for extra nutrients.
How can I make the sauce spicier?
To add some heat to your sauce, consider incorporating red pepper flakes or a splash of sriracha. You could also use a spicy peanut sauce instead of the bouillon mixture for a different flavor profile. Adjust the spice level to your preference for the perfect kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).