Scallop and Vegetable Stir-Fry

Ingredients

• •1 lb large scallops, patted dry
• •2 cups broccoli florets
• •1 cup snap peas
• •1 red bell pepper, sliced red bell pepper
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, minced
• •3 tbsp soy sauce
• •1 tbsp oyster sauce
• •1 tsp sesame oil
• •2 tbsp vegetable oil
• •1 tsp cornstarch mixed with 2 tbsp water
• •2 green onions, chopped

Directions

1. 1Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Season scallops with salt and pepper, then cook for 2-3 minutes per side until golden. Transfer to a plate.
2. 2Add remaining oil to the wok and stir-fry broccoli and bell pepper for 3-4 minutes until tender-crisp.
3. 3Add snap peas, garlic, and ginger, cooking for 1 minute until fragrant.
4. 4In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil.
5. 5Return scallops to the wok and pour in the sauce mixture. Toss to coat evenly.
6. 6Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
7. 7Garnish with green onions and serve immediately over steamed rice.

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