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Spicy Scallop Stir Fry

Heart.Foods's picture
Ingredients
  Canned no salt added chicken broth 10 Tablespoon (Undiluted, 1/2 Cup Plus 2 Tablespoons)
  Cornstarch 1 Tablespoon
  Rice wine vinegar 2 Tablespoon
  Low-sodium soy sauce 2 Tablespoon
  Low sodium worcestershire sauce 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Sesame oil 2 Teaspoon, divided
  Peeled minced ginger root 2 Tablespoon
  Dried crushed red pepper 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Frozen sugar snap peas 9 Ounce, thawed (1 Package)
  Sweet red pepper 1 Large, cut into 1/2-inch pieces
  Sea scallops 1 1⁄2 Pound
  Cooked long grain rice 4 Cup (64 tbs) (Cooked Without Salt Or Fat)
Directions

Combine first 6 ingredients; stir well.
Set aside.
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.
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.

Recipe Summary

Method: 
Fried
Ingredient: 
Scallop
Interest: 
Healthy
Cook Time: 
3 Minutes

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