Name: Rainbow Stir-Fry
Yield: Makes: 4 servings
Ingredients: 1 tablespoon lemon juice; Salt; ⅛ teaspoon dried red pepper flakes, or more to taste; 1 pound bay or sea scallops, fresh crabmeat, peeled and deveined shrimp, or tuna fillet; 2 tablespoons vegetable or olive oil; 2 bunches watercress or 1 pound fresh spinach; 1 clove garlic or shallot; 2 bell peppers, preferably red or yellow

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

A visually pleasing dish that marries well with Snappy Snow Peas and Minted Cherry Tomatoes, and looks great with white rice.

Ingredients

1 pound bay or sea scallops, fresh crabmeat, peeled and deveined shrimp, or tuna fillet
2 bell

Method

Remove the tough, rubbery appendage from the side of each sea scallop or dice the tuna. Core, seed, and chop the pepper. Mince the garlic or shallot. Stem and rinse the watercress or spinach; chop the spinach if using but leave the watercress leaves whole.
Heat the oil in a large skillet over medium heat. Add the peppers, reduce the heat, and cook until somewha

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Ingredients

Method

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