Scallop Orange And Asparagus Stir Fry
|Reduced sodium soy sauce||2 Tablespoon|
|Reduced sodium chicken broth||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Thin asparagus||1 1⁄2 Pound, cut into 1 inch pieces (Pencil Thin)|
|Garlic||4 Clove (20 gm), slivered|
|Minced peeled ginger||2 Tablespoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Sea scallops||1 Pound, each cut into 2 rounds|
|White potato||1 Small, peeled and finely shredded|
1 With a vegetable peeler, remove wide strips of the zest from each orange and set aside. Cut off the rind, then section each orange over a bowl, allowing the sections to fall into the bowl. Stir in the soy sauce, broth, Worcestershire sauce, and vinegar.
2 Spray a large nonstick skillet or wok with canola nonstick spray and set over medium-high heat. Add the asparagus, garlic, ginger, and crushed red pepper; stir-fry until the asparagus are crisp-tender, about 2 minutes. Add the scallops and stir-fry until just opaque in the center, about 3 minutes. Add the orange mixture and reserved orange strips; bring to a boil, stirring constantly. Boil about 30 seconds. Add the potato and cook, stirring constantly, until the potato is tender and the mixture thickens, about 1 minute.