SCALLOP-VEGETABLE STIR-FRY

SCALLOP-VEGETABLE STIR-FRY image

Yield 2 servings

Number Of Ingredients 11

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3/4 cup canned chicken broth, undiluted
1 1/2 Tablespoons soy sauce
1 Tablespoon cornstarch
Vegetable cooking spray
2 teaspoons vegetable oil
1 1/4 cups diagonally sliced carrot
1 cup sliced fresh mushrooms
1 (6-ounce) package frozen snow peas pods, thawed
1/2 cup diagonally sliced green onions
1 Tablespoon peeled, minced ginger
1/2 pound fresh bay scallops

Steps:

1) Combine first 4 ingredients in a small bowl, stirring well. Set aside. 2) Coat a wok or skillet with cooking spray; drizzle vegetable oil around top of wok, coating sides. Heat at medium-high until hot. Add carrot; stir-fry 1 minute. Add mushrooms; stir-fry 1 minute. Add snow peas; stir-fry 1 minute. Remove vegetables from wok; set aside, and keep warm. Wipe drippings from wok with paper towel. 3) Coat wok with cooking spray. Add green onions and ginger; stir-fry 30 seconds. Add scallops; stir-fry 1 to 2 minutes or until scallops are opaque. Add vegetables to wok; stir well. Pour broth mixture over vegetable mixture. Cook, stirring constantly, 1 minute or until slightly thickened and thoroughly heated.