This super quick stir fry combines scallops, cashews, lots of veggies, and rice. Serve it for dinner tonight!
2 tablespoons cornstarch
3 tablespoons dry sherry
1/4 cup plus 2 tablespoons low-sodium teriyaki sauce
1/4 teaspoon dried crushed red pepper
1 (10 1/2-ounce) can low-sodium chicken broth
Vegetable cooking spray
1 pound sea scallops
2 cups broccoli flowerets
3 large carrots, scraped and cut diagonally into 1/4-inch-thick pieces
2 cloves garlic, minced
1 cup fresh snow pea pods
2 tablespoons chopped unsalted cashews, toasted
4 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Combine first 5 ingredients; stir well. Set aside.
Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot. Add scallops; stir-fry 5 to 7 minutes or until scallops are opaque. Remove from wok, and set aside. Add broccoli, carrot, and garlic; stir-fry 5 to 7 minutes or until crisp-tender. Add snow peas; stir-fry 1 minute. Return scallops to wok. Stir cornstarch mixture well with a wire whisk, and add to wok. Cook, stirring constantly, 3 minutes or until thickened and bubbly. Sprinkle with cashews, and serve over rice.
Oxmoor House Cooking Light Collection
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