Scallop and Veggie Stir-Fry

A wonderful vegetarian recipe served with rice.

Serving: 4

Ingredients
Nonfat cooking spray
1/4 cup water
2 cups sliced carrot
1 (8-ounce) can sliced water chestnuts
2 cups cherry tomatoes
2 cups broccoli florets
2 cups cauliflower florets
2 cooked and cubed medium baking potatoes
2 cups mushrooms
3 cups shredded cabbage
8 ounces scallops
1 cup low-sodium teriyaki sauce


Directions
Lightly spray a wok or large nonstick skillet with nonfat cooking spray. Add the water and heat over medium-high heat. Add all ingredients except teriyaki sauce to wok and cook, stirring frequently, until vegetables are tender and scallops are cooked through. Pour in teriyaki sauce and cook until heated through.


Nutritional Information
Based on individual serving.
Calories: 284
Total Fat: 2 g
Carbohydrates: 56 g
Protein: 17 g