Holy cow this is yummy. And there isn’t even any cow in it! Ha, ha, I know I’m not really that funny. Actually the “funny” part of this recipe is that when I found it in the alli book I was immediately drawn to it because I’ve become a real fan of ginger in the last year or two. Except, the recipe didn’t call for any ginger! Clearly, something got missed in the copy editing. Luckily, I was able to adapt and include ginger in the recipe. I even added a couple of other things along with it.
I’ve been enjoying The alli Diet book because of the recipes but sometimes they seem a bit skimpy to me. I’ve been enjoying playing with the recipes and bulking them up a bit with more vegetables and seasonings that add flavor, fiber, and fillingness without adding too much to the calories and fat in the dish. Hmm… is fillingness even a word? I don’t think so, but it should be, because “flavor, fiber, and fillingness” sounds pretty awesome right now. I think I’m a little punchy and I’m not honestly sure why!
But seriously, this recipe turned out wonderfully. It’s fragrant and tantalizing with the sizzling ginger and garlic. It’s filling with all the asparagus and broccoli and mushrooms. It’s got good healthy protein in the scallops, and yet I suspect that if you wanted to remove the scallops and add in carrots or baby corn or water chestnuts (or all three) it would be just as good and filling as a vegetarian option. Serve it with some brown rice and it’s a fantastic meal that I can’t wait to make again soon!