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- Heat oil in wok. Add garlic and ginger and stir fry for 1 minute.
- Add carrots, water chestnut, bell pepper and mushrooms. Continue stirring. Then add snow peas and crushed pepper. Stir for 2 minutes. Remove from wok and set aside.
- Add bay scallops in hot wok. Cook for 2 minutes without stirring. Add cream of chicken and water (or broth). Stir to mix then add vegetables.
- Cook for another minute then remove from wok. Serve with steamed rice.