Seafood Stir Fry

3 cups cooked white rice
4 oz squid, raw (cut into pieces)
4 oz shrimp, raw
4 oz bay scallops, raw
1/2 cup summer squash, sliced
1/2 cup green beans
1/2 cup zucchini, sliced
2 tbsp soy sauce (or to taste)
Rice wine



Begin by cooking the rice so it is ready by the time the stir fry is done.
In a pre-heated wok, add squid pieces, shrimp and bay scallops.
Add green beans, summer squash and zucchini.
If more liquid is needed, splash some rice wine into the mixture.
Stir fry until seafood and vegetable are completely cooked.
Serve with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user SRMANZ.