Vegetable Stir |
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| Prep Time: 8 Minutes Cook Time: 8 Minutes
¾ Cup canned low-sodium chicken Broth 1 ½ Tablespoons low-sodium soy Sauce 1 Tablespoon cornstarch ½ Teaspoon light sesame oil Vegetable cooking spray 2 Teaspoons vegetable oil 1 ¼ Cups diagonally sliced carrot 1 Cup sliced fresh mushrooms 1 (6-ounce) package frozen Snow peas, thawed ½ Cup diagonally sliced Green onions 1 Tablespoon peeled, minced Gingerroot ½ Pound bay scallops Combine first 4 ingredients in a small bowl; stirring well. Set broth mixture aside. Coat a large nonstick skillet or wok with cooking spray; add vegetable oil. Place over medium-high heat until hot. Add carrot; stir-fry 1 minute. Add snow peas; stir-fry 1 minute. Remove vegetables from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray. Add green onions and gingerroot; stir-fry 30 seconds. Add scallops; stir-fry1 to 2 minutes or until scallops are white. Add reserved vegetables to skillet; stir well. Our reserved broth mixture over vegetable mixture. Cook, stirring constantly, 1 minute or until slightly thickened and thoroughly heated. Transfer to a serving platter. Serves: 2
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