Scallop Stir-Fry
Difficulty: easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less
1 tbsp extra virgin olive oil
1 celery stalk, sliced thinly
1/2 each red, green & yellow pepper, diced
1/2 of a leek, thinly sliced
12 snap peas
1 cup baby scallops
Sauce:
2 tsp minced garlic
2/3 cup vegetable stock
3 tbsp sugar
1/2 cup lemon juice
3 tbsp soy sauce
1 1/2 tbsp cornstarch
1 celery stalk, sliced thinly
1/2 each red, green & yellow pepper, diced
1/2 of a leek, thinly sliced
12 snap peas
1 cup baby scallops
Sauce:
2 tsp minced garlic
2/3 cup vegetable stock
3 tbsp sugar
1/2 cup lemon juice
3 tbsp soy sauce
1 1/2 tbsp cornstarch
Heat oil over high heat. Working in order of hardest to softest vegetables, add each to the pan and sauté momentarily before adding another. Add scallops. Mix together sauce ingredients in a bowl. Add to hot pan and shake/stir vigorously to allow sauce to thicken evenly, as this will happen quickly. Add water if sauce is too thick. Serve with your choice of side.
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