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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half of the oil in a wok and stir-fry the scallops in batches, until they just change in colour. Remove from wok. | 2. Heat remaining oil in wok, stir-fry garlic, ginger, chilies and onion until onion is soft. | 3. Stir in combined sauces, sugar and stock and bring to a boil. Return scallops to wok, stir until heated through. | 4. Serve scallops sprinkled with coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
scallop	32			-	-	-	-
garlic clove	4		sliced	-	-	-	-
ginger	50		peeled sliced	80.0	17.77	1.82	0.75
red thai chile	2		seeded chopped	-	-	-	-
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
chili sauce	80	ml	sweet	84.9274	18.2686	2.3078	0.2769
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
chicken stock	125	ml		45.648999999999994	4.4761	3.1954	1.5216
coriander	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.