Scallop and Vegetable Stir-Fry
Kimberly O'Neill
ingredients
- 2 tsp canola oil
- 1 1/2 lb sea scallops
- 1 tsp Asian (dark) sesame oil
- 1 (12-oz) bag assorted fresh vegetables cut for stir-fry
- 1 tbsp minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 1/2 tbsp reduced-sodium soy sauce
directions
- 1
1. Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles on it. Add the canola oil and swirl to coat the pan. Add the scallops and stir-fry just until opaque in the center, about 3 minutes on each side. Transfer to a plate.
- 2
2. Heat the sesame oil in the skillet. Add the vegetables and stir-fry just until tender, about 1 minute. Add the ginger and garlic; stir-fry just until fragrant, about 1 minute. Stir in 1/4 cup water and cook, covered, until the vegetables are crisp-tender, about 1 minute. Stir in the scallops and soy sauce; cook, uncovered, stirring frequently, until heated through, about 30 seconds. Serve at once.
Source: Weight Watchers
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