Sake Stir-Fried Scallops With Root Vegetables

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)
CAL
271
FAT
31%
CHOL
14%
SOD
45%

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Ingredients for 3 servings

1/2 lb fresh scallops

1 large carrot, sliced

1/2 lb cauliflower, cut to florets

1 small lotus root (about 1/4 lb), peeled and sliced

5-6 small shiitake mushrooms (halved if larger)

2 scallions, thinly sliced on a bias

1 clove garlic, minced

1/2 cup sake

1 tablespoon cornstarch

2-3 teaspoons soy sauce

salt and white pepper to taste

1 tablespoon vegetable oil

1 tablespoon butter (optional)

about 1/3 cup water (or if using dried shiitakes, the water reserved from soaking)

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