Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup chopped asparagus
1 tablespoon brown sugar
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon garlic, minced
1 tablespoon grated ginger
2 cups sliced red bell pepper
2 tablespoons chopped scallions
1/2 pound sea scallops
2 teaspoons sesame oil
2 teaspoons sesame seeds, toasted
1/2 cup Soy Sauce
1/2 cup teriyaki sauce
2 cups sliced yellow bell pepper
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
- Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes.
- Heat sesame oil in a large frying pan over medium-high heat. Add vegetables and saute for 5 minutes, until beginning to soften.
- Stir in teriyaki sauce and allow mixture to come to a simmer.
- Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white.
- In a small cup, mix cornstarch with two teaspoons of cold water until dissolved. Stir into the pan and let mixture come to a simmer for one minute to thicken fully and coat the scallops and vegetables.
- Serve!
Step by step:
1. Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes.
2. Heat sesame oil in a large frying pan over medium-high heat.
3. Add vegetables and saute for 5 minutes, until beginning to soften.Stir in teriyaki sauce and allow mixture to come to a simmer.
4. Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white.In a small cup, mix cornstarch with two teaspoons of cold water until dissolved. Stir into the pan and let mixture come to a simmer for one minute to thicken fully and coat the scallops and vegetables.
5. Serve!
Nutrition Information:
covered percent of daily need
