Stir Fried Scallop with Cabbage with Riceberry

(Serving size : 2)

A Thai style stir-fry of scallop, fresh red and green cabbage, carrot with sauce.


2    cup    Green Cabbage, bite-size cut 
2    cup    Red Cabbage, bite size cut
½    cup    Carrot, matchstick cut
¼    cup    Grape tomato
1    cup    Scallop
1    Tbsp    Soy sauce
2    Tbsp    Olive oil
Salt & Pepper to taste


how to cook

1. Clean the scallop and pat dry. Sprinkle some salt and pepper over the scallop.

2. Heat wok or skillet over high heat, add oil and stir fry scallop until golden brown. Spoon off the pan and set aside. Add vegetable and quickly stir fry.

3. Season with soy sauce and some pepper. Add the scallop back into the pan and stir fry to mix.

4. Place to a serving plate and serve with cooked Rice Berry

benefit from rice

Riceberry : Prevents Cancer & Heart Disease