WW General Tso's Scallops - 5 PointsPlus Value

By amaliana

WW Tastier Than Takeout

Ingredients

• 1 pound sea scallops
• 1/4 cup Chinese rice wine or dry sherry
• 4 teaspoons oyster sauce
• 4 teaspoons cornstarch
• 1 tablespoon rice vinegar
• 2 teaspoons sugarA
• 1 teaspoon chili-garlic sauce
• 4 teaspoons canola oil
• 1 tablespoon finely grated peeled fresh ginger
• 2 scallions, chopped
• 3 celery stalks, cut into 1/2-inch slices
• 1 large red bell pepper, cut into 3/4-inch pieces

Details

Cooking time 20mins

Preparation

Step 1

1. Combine scallops, 2 tablespoons rice vinegar ,2 teaspoons oyster sauce, and 3 teaspoons corn-starch in medium bowl; toss to coat. Combine vinegar, sugar, chili-garlic sauce, remaining 2 tablespoons rice wine, remaining 2 teaspoons oyster sauce, and remaining 1 teaspoon cornstarch in separate bowl.
2. Heat 2 teaspoons oil in wok or large nonstick skillet over medium-high heat until very hot. Add one half of scallops and cook until browned, about 2 minutes per side; transfer to plate. Add 1 teaspoon of remaining oil to skillet and repeat with remaining scallops.
3. Wipe out skillet with paper towel and return to heat. Add remaining 1 teaspoon oil. Add ginger and scallions and stir-fry until fragrant, about 30 seconds. Add celery and bell pepper; cook, stirring often, until starting to often, 2-3 minutes. Add scallops and rice wine mixture; cook, stirring, until sauce thickens and scallops are cooked through, about 2 minutes.