Spicy Scallop Stir Fry Recipe
Ingredients
| 1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted | ||
| Cornstarch | 1 Tablespoon | |
| Rice wine vinegar | 2 Tablespoon | |
| 2 tablespoons low-sodium soy sauce | ||
| 1 tablespoon low-sodium Worcestershire sauce | ||
| Sugar | 1/2 Teaspoon | |
| Vegetable cooking spray | ||
| Sesame oil | 2 Teaspoon, divided | |
| Ginger root | 2 Tablespoon, minced | |
| Crushed red pepper | 1 Teaspoon, dried | |
| Garlic | 2 Clove (5gm), minced | |
| Sugar snap peas package | 1 , frozen | |
| 1 large sweet red pepper, cut into 1/2-inch pieces | ||
| Sea scallops | 1 1/2 Pound | |
| Cooked | 4 Cup (16 tbs) | |
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.
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.
Chef
