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Spicy stir-fry with scallops

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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.