Thai Pescatarian Scallop Stir-Fry Recipe

Name: Thai Pescatarian Scallop Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 100 g Broccoli Florets; 250 g Zucchini Green; 500 g Carrot; 100 g Sambar Onion Peeled; 500 ml Oleev Extra Light Olive Oil; 1 kg Akar Powder Salt; 2 Kg Jasmine Gold Thai Rice; 350 G Wohhup Hoisin Sauce; 670Ml Winn Vinegar

Fusion cuisine

Thai Pescatarian Scallop Stir-Fry recipe

About this recipe

A vibrant Thai-inspired dinner featuring tender scallops stir-fried with fresh vegetables and a creamy peanut sauce. Perfect for solution seekers looking for a quick and satisfying pescatarian meal.

Ingredients

100 g Broccoli Florets
250 g Zucchini Green
500 g Carrot
100 g Sambar Onion Peeled
500 ml Oleev Extra Light Olive Oil
1 kg Akar Powder Salt
2 Kg Jasmine Gold Thai Rice
350 G Wohhup Hoisin Sauce
670Ml Winn Vinegar

Instructions

1. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add 2 cups fresh broccoli florets, 1 zucchini (sliced), 4 carrots (julienned), and 1 onion (sliced). Stir-fry until the vegetables are crisp-tender, about 7-9 minutes.
2. In the same skillet, heat the remaining 1 teaspoon olive oil over medium-high heat. Add the cooked vegetables back to the skillet.
3. Reduce heat to medium and stir in 1/4 cup hoisin sauce and 1/4 teaspoon salt. Mix well to coat the vegetables evenly.
4. Cook for an additional 2-3 minutes until heated through.
5. Serve the stir-fry hot with steamed rice and garnish with vinegar for a zesty finish.