Snappy Scallop Stir-Fry
- SERVES
- 5
- COOK TIME
- 15 Min
Stir-frying is an easy way to incorporate a variety of proteins and veggies into your meal plan. Try to experiment with different sauces and spices to give your stir-fry dishes a new flavor each time. Because Snappy Scallop Stir-Fry is so hearty and delicious, you won't feel like you're sacrificing anything!
What You'll Need
- 2 tablespoon sesame oil
- 2 cup broccoli florets
- 1 medium onion, sliced
- 1/4 pound fresh snow peas
- 1/2 large red bell pepper, cut into strips
- 2 clove garlic, minced
- 1 teaspoon fresh grated ginger
- 1 pound sea scallops
- 3 cup thinly sliced bok choy
- 1 cup sliced shiitake mushrooms
- 1/2 cup low-sodium chicken broth*
- 1/4 cup rice wine vinegar
- 3 teaspoon light soy sauce*
- 2 tablespoon cornstarch
- 1/4 cup water
What to Do
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add the broccoli, onion, snow peas, bell pepper, garlic, and ginger; stir-fry for 3 to 4 minutes.
- Add the scallops, bok choy, and mushrooms; stir-fry for 3 to 4 minutes.
- Add the chicken broth, vinegar, and soy sauce. Reduce the heat to medium-low and simmer for 5 minutes, or until the scallops are cooked through and the vegetables are tender.
- In a small bowl, whisk the cornstarch into the water. Add to the scallop mixture, stirring until the sauce is thickened. Serve immediately.
Notes
*To make this a gluten-free recipe, use gluten-free chicken broth; and gluten-free soy sauce, or pure tamari.