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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This super quick stir fry combines scallops, cashews, lots of veggies, and rice. Serve it for dinner tonight! Ingredients:
2 tablespoons cornstarch |
3 tablespoons dry sherry |
1/4 cup plus 2 tablespoons low-sodium teriyaki sauce |
1/4 teaspoon dried crushed red pepper |
1 (10 1/2-ounce) can low-sodium chicken broth |
vegetable cooking spray |
1 pound sea scallops |
2 cups broccoli flowerets |
3 large carrots, scraped and cut diagonally into 1/4-inch-thick pieces |
2 cloves garlic, minced |
1 cup fresh snow pea pods |
2 tablespoons chopped unsalted cashews, toasted |
4 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Combine first 5 ingredients; stir well. Set aside.
2. Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot. Add scallops; stir-fry 5 to 7 minutes or until scallops are opaque. Remove from wok, and set aside. Add broccoli, carrot, and garlic; stir-fry 5 to 7 minutes or until crisp-tender. Add snow peas; stir-fry 1 minute. Return scallops to wok. Stir cornstarch mixture well with a wire whisk, and add to wok. Cook, stirring constantly, 3 minutes or until thickened and bubbly. Sprinkle with cashews, and serve over rice.
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