Spicy Scallop Stir-Fry

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)

Preparation

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 (375°) 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 (375°) 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.