Ingredients
2 tablespoons cornstarch2 tablespoons reduced-sodium soy sauce2/3 cup water4 teaspoons canola oil, divided 1 pound bay scallops1/2 pound fresh snow peas, halved diagonally2 medium leeks (white portion only), cut into 3x1/2-inch strips1-1/2 teaspoons minced fresh gingerroot3 cups hot cooked brown rice
Preparation
Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan.
In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.
