Spicy Scallops With Shredded Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from my Eat Well, Stay Well cookbook. I need to make this one for Doug… Ingredients:
1 lb scallops |
2 tablespoons cornstarch |
1 teaspoon cornstarch |
4 teaspoons vegetable oil |
2 carrots, cut into 1/4 inch matchsticks |
8 ounces snow peas, cut into 1/4 inch strips |
1 red bell pepper, seeded and cut into 1/4 inch strips |
3 scallions, cut into 2 inch lengths |
1 tablespoon fresh ginger, minced |
3 garlic cloves, minced |
3/4 cup chicken broth |
1/2 teaspoon red pepper flakes |
1/4 teaspoon salt |
Directions:
1. Dredge the scallops in 2 tablespoons of the cornstarch, shaking off the excess.
2. In a large skillet, heat 2 teaspoons of the oil over moderately high heat.
3. Add the scallops and stir-fry for 2 minutes or until lightly golden.
4. Transfer scallops to a plate and set aside.
5. Add the remaining 2 teaspoons of oil to the skillet along with the vegetables, ginger and garlic.
6. Stir-fry for 2 minutes or until crisp-tender.
7. In a small bowl, whisk the broth, red pepper flakes and salt into the remaining 1 teaspoon of cornstarch.
8. Pour into the skillet, bring to a boil, and boil for 1 minute.
9. Reduce heat to a simmer, return the scallops to the pan and cook until just heated through. Serve hot.
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