Spicy stir-fry with scallops

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Ingredients Method

Ingredients
  

  • 3 tablespoons peanut oil
  • 1 pound scallops 16/20, cleaned
  • 1 bag Asian stir-fry vegetables, frozen cut in half crosswise
  • Jasmine rice for serving
  • 1/4 cup fresh cilantro leaves
Sauce
  • 1/2 cup low-sodium soy sauce
  • 2 Tbsp riece wine vinegar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp minced ginger
  • 2 tsp Sriracha

Method
 

Sauce
  1. Mix together all of the sauce ingredients and set aside
Cook
  1. Heat a large nonstick skillet over medium-high heat and add the peanut oil.
  2. Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
  3. Crank up the heat to high. Add the stir-fry vegetable mix for about 1 minute.
  4. Add the scallops back to the skillet and gently stir to coat them in the sauce.
  5. Serve immediately over rice and garnish with the scallions and cilantro.