{"id":2596,"date":"2019-06-06T13:00:41","date_gmt":"2019-06-06T16:00:41","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2596"},"modified":"2019-05-30T00:43:31","modified_gmt":"2019-05-30T03:43:31","slug":"shrimp-and-scallop-vegetable-stir-fry","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/06\/06\/shrimp-and-scallop-vegetable-stir-fry\/","title":{"rendered":"Shrimp and Scallop Vegetable Stir-Fry"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">8 ounces scallops<\/div>\n<div class=\"rd_col1\">\u00bd cup orange juice<\/div>\n<div class=\"rd_col1\">1 tablespoon reduced-sodium soy sauce<\/div>\n<div class=\"rd_col1\">2 teaspoons cornstarch<\/div>\n<div class=\"rd_col1\">\u00bd teaspoon ground ginger<\/div>\n<div class=\"rd_col1\">\u215b teaspoon crushed red pepper<\/div>\n<div class=\"rd_col1\">Canola oil spray<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div>4 cups small broccoli florets (about 8 ounces)<\/div>\n<div>1 large red sweet pepper, seeded cut into strips<\/div>\n<div>2 teaspoons finely shredded fresh ginger<\/div>\n<div>1 large clove garlic, minced<\/div>\n<div>1 cup shiitake mushrooms, stemmed and sliced<\/div>\n<div>6 ounces medium shrimp, peeled and deveined<\/div>\n<div>1\u2153 cups hot cooked brown rice<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Cut scallops in half horizontally to form thin discs. Set aside. In a small bowl combine orange juice, soy sauce, cornstarch, ground ginger and crushed red pepper.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Coat an extra-large nonstick skillet or wok with canola oil spray and heat over high heat until hot. Stir-fry the broccoli and sweet pepper for 2 minutes, until the broccoli is bright green.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, reserved scallops, shrimp and orange juice mixture. Cook for 3 to 4 minutes, stirring, until the scallops and shrimp are opaque and cooked through. Serve immediately over hot cooked rice.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5226984.jpg\" alt=\"Shrimp and Scallop Vegetable Stir-Fry\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 8 ounces scallops \u00bd cup orange juice 1 tablespoon reduced-sodium soy sauce 2 teaspoons cornstarch \u00bd teaspoon ground ginger \u215b teaspoon crushed red pepper Canola oil spray 4 cups small broccoli florets (about 8 ounces) 1 large red sweet pepper, seeded cut into strips 2 teaspoons finely shredded fresh ginger 1 large clove garlic, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2596","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2596"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2596\/revisions"}],"predecessor-version":[{"id":2597,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2596\/revisions\/2597"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}