Scallop Stir-Fry with Oriental Vegetables

1 1/2 cups plain
1/2 cup low-sodium
2 tablespoons cornstarch
1 tablespoon reduced-sodium
2 teaspoons
1/4 teaspoon freshly ground black
1 tablespoon plus 1 teaspoon
4 cloves , minced
2 teaspoons minced fresh
1 cup drained canned sliced
1 cup sliced
1 cup sliced
1 cup thinly sliced
1 cup cooked
20 ounces , cut into
quarters if large
8 ounces drained canned sliced

1 In a small bowl, thoroughly blend the yogurt, broth, cornstarch,
soy sauce, sherry, and black pepper.

2 In a large nonstick skillet over high heat, warm the oil until hot
but not smoking. Add the garlic and ginger, and stir-fry for 15
seconds, being careful not to burn the garlic. Add the bamboo
shoots, bell pepper, mushrooms, scallions, and snow peas, and stir
fry for 3 to 4 minutes.

3 Add the scallops and the yogurt mixture, and stir-fry until the
scallops turn opaque and the mixture thickens slightly, 3 to 4
minutes.

4 Remove from the heat and stir in the water chestnuts.

One Generous l-1/2 cup serving equals 314 Calories, 33 g Protein, 6
g Fat, 31 g. Carbohydrate, 48 mg Cholesterol, 461 mg Sodium +++ EXC:
1/2 Milk, 1 Fat, 2 Proteins, 2 1/2 Vegetables, 1/2 Bread

SERVES: 4