| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons peanut oil
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons packed brown sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon minced fresh ginger
- About 2 teaspoons sriracha (more or less to taste)
- 1 pound scallops (16/20), cleaned
- One 15-ounce can baby corn, cut in half crosswise
- 1 yellow summer squash, diced
- 1 head broccoli, cut into florets
- 8 ounces fresh snow peas, trimmed
- 1 Fresno or Thai chile, sliced thin
- Jasmine rice, for serving
- 3 scallions, sliced thin
- 1/4 cup fresh cilantro leaves
Instructions
- Heat a large nonstick skillet over medium-high heat and add the peanut oil.
- In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
- Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
- Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
- Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
- Serve immediately over rice and garnish with the scallions and cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 393 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 9 g |
| Sugar | 16 g |
| Protein | 26 g |
| Cholesterol | 27 mg |
| Sodium | 1909 mg |
| Serving Size | 1 of 4 servings |
| Calories | 393 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 9 g |
| Sugar | 16 g |
| Protein | 26 g |
| Cholesterol | 27 mg |
| Sodium | 1909 mg |
Reviews
Very tasted and delicious way go Ree!!!!
Can print but can’t save. Says my account is locked 🙁
This was perfect. I added onions, and garlic. My family loved it!
Fabulous, quick and easy! Ree’s recipes never disappoint. Family loved it and on the table in a flash!
Very good! I did do a bit of altering. I used chicken instead of scallops. Didntvfeel like going to the store I needed to go to for the scallops. Next time! I used only about a tsp of ginger. Sauce was DELICIOUS! Husband really liked it, me too.
I found the recipe after going to the grocery store. I adapted the veggies, but it turned out wonderful. I highly recommend.
Delicious sauce. Could use any mix of protein and veggies.
Excellent flavors and a great mix of vegetables . Not as much chopping as you’d expect from such a varied mix of vegetables, as the corn comes pretty much chopped and the snow peas are pretty easy. Well worth your time either way. And, you can take a short cut by using the microwavable rice that is very quick. I have a rice cooker, so I use that. I also added some red pepper for color since everything else was either green or yellow. Definitely on my regular rotation.
This is a great dish! A little bit of prep time but worth it. A big hit for the entire family!