Spicy Scallop Stir-Fry Recipe

Name: Spicy Scallop Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted; 1 tablespoon cornstarch; 2 tablespoons rice wine vinegar; 2 tablespoons low-sodium soy sauce; 1 tablespoon low-sodium Worcestershire sauce; 1/2 teaspoon sugar; Vegetable cooking spray; 2 teaspoons sesame oil, divided; 2 tablespoons peeled, minced gingerroot; 1 teaspoon dried crushed red pepper; 2 cloves garlic, minced; 1 (9-ounce) package frozen Sugar Snap peas, thawed; 1 large sweet red pepper, cut into 1/2-inch pieces; 1 1/2 pounds sea scallops; 4 cups cooked long-grain rice (cooked without salt or fat); Green onion strips (optional)

Servings: persons

1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted
1 tablespoon cornstarch
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon low-sodium Worcestershire sauce
1/2 teaspoon sugar
Vegetable cooking spray
2 teaspoons sesame oil, divided
2 tablespoons peeled, minced gingerroot
1 teaspoon dried crushed red pepper
2 cloves garlic, minced
1 (9-ounce) package frozen Sugar Snap peas, thawed
1 large sweet red pepper, cut into 1/2-inch pieces
1 1/2 pounds sea scallops
4 cups cooked long-grain rice (cooked without salt or fat)
Green onion strips (optional)

1
Combine first 6 ingredients; stir well. Set aside.
2
Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375u00b0) 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.
3
Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375u00b0) 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.

876

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted, 1 tablespoon cornstarch, 2 tablespoons rice wine vinegar, 2 tablespoons low-sodium soy sauce, and more.

Yes, Spicy Scallop Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Scallop Stir-Fry

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