 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve this Spicy Scallop Stir-Fry recipe over rice for a fancy addition to your weeknight dinner rotation. It's super quick and delicious. Ingredients:
1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted |
1 tablespoon cornstarch |
2 tablespoons rice wine vinegar |
2 tablespoons low-sodium soy sauce |
1 tablespoon low-sodium worcestershire sauce |
1/2 teaspoon sugar |
vegetable cooking spray |
2 teaspoons sesame oil, divided |
2 tablespoons peeled, minced gingerroot |
1 teaspoon dried crushed red pepper |
2 cloves garlic, minced |
1 (9-ounce) package frozen sugar snap peas, thawed |
1 large sweet red pepper, cut into 1/2-inch pieces |
1 1/2 pounds sea scallops |
4 cups cooked long-grain rice (cooked without salt or fat) |
green onion strips (optional) |
Directions:
1. Combine first 6 ingredients; stir well. Set aside.
2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add gingerroot, crushed red pepper, and garlic; stir-fry 1 minute. Add peas and sweet red pepper; stir-fry 3 minutes. Remove vegetable mixture from wok; set aside. Wipe wok dry with a paper towel.
3. Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add scallops; stir-fry 3 minutes or until scallops are opaque. Add chicken broth mixture to wok; cook, stirring constantly, 1 minute or until mixture is thickened. Return vegetable mixture to wok; cook, stirring constantly, until mixture is thoroughly heated. Serve over rice. Garnish with green onion strips, if desired.
|
|