Rainbow Stir-Fry
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
crabmeat |
|
| 2 | each |
sweet red bell peppers
|
|
| 10 | milliliters |
garlic
minced |
*
|
| 2 | bunch |
watercress
or 1 lb fresh spinach |
*
|
| 2 | tablespoons |
vegetable oil
or olive |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| ⅛ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
crabmeat |
|
| 2 | each |
sweet red bell peppers
|
|
| 1E+1 | milliliters |
garlic
minced |
*
|
| 2 | bunch |
watercress
or 1 lb fresh spinach |
*
|
| 3E+1 | ml |
vegetable oil
or olive |
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 0.6 | ml |
red pepper flakes
|
|
Directions
Prepare seafood and vegetables.
Heat oil in large skillet over medium heat.
Add peppers, reduce the heat, and cook until somewhat tender, 3 to 4 minutes.
Add garlic, seafood and lemon juice to the peppers and sauté over medium heat, stirring on occasion, just until seafood is cooked through, about 5 minutes.
Add watercress or spinach and sauté until wilted.
Season to taste with salt and red pepper, and serve immediately.
