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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Before we got married, my husband, Gregg, and I were working at a small restaurant, and it kept us ridiculously busy, writes Anita L. S. Eberhardt of Beverly, Massachusetts. Now that we have both left the restaurant business, we have a much saner schedule, although raising two kids certainly keeps us busy. My experience as a professional cook makes it easier for me to throw together a quick meal, which is good because I'm not a convenience-food mom: I try to limit fat and salt, emphasize fruits and vegetables, and use a minimum of prepared foods. Serve with rice to soak up the flavorful sauce. Ingredients:
3/4 cup pineapple juice |
1 1/2 tablespoons soy sauce |
4 teaspoons cornstarch |
2 teaspoons rice vinegar |
2 tablespoons vegetable oil |
6 green onions, chopped |
4 garlic cloves, chopped |
2 tablespoons chopped peeled fresh ginger |
1 tablespoon chopped seeded jalapeño chili |
1 pound sea scallops, cut horizontally in half |
2 small red bell peppers, thinly sliced into strips |
1 small head of bok choy, coarsely chopped (about 4 cups) |
Directions:
1. Stir pineapple juice, soy sauce, cornstarch, and vinegar in small bowl until cornstarch dissolves.
2. Heat oil in heavy large skillet over high heat. Add green onions, garlic, ginger, and chili and stir 1 minute. Add scallops, red bell peppers, and bok choy to skillet. Stir-fry until scallops are almost cooked through, about 4 minutes. Stir cornstarch mixture to reblend and add to skillet. Stir until sauce comes to boil and thickens and vegetables and scallops are cooked through, about 1 minute. Season with salt and pepper.
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