Sweet-And-Sour Scallops

By á-174942

Ingredients

• 3/4 cup pineapple juice
• 1 1/2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 2 teaspoons rice vinegar
• 2 tablespoons vegetable oil
• 6 green onions chopped
• 4 garlic cloves chopped
• 2 tablespoons chopped peeled fresh ginger
• 1 tablespoon chopped seeded jalapeño chili
• 1 pound sea scallops halved horizontally
• 2 small red bell peppers sliced thin strips
• 1 small bok choy head coarsely chopped (abt 4 cups)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Stir pineapple juice, soy sauce, cornstarch, and vinegar in small bowl until cornstarch dissolves.

Heat oil in heavy large skillet over high heat. Add green onions, garlic, ginger, and chili and stir 1 minute. Add scallops, red bell peppers, and bok choy to skillet. Stir-fry until scallops are almost cooked through, about 4 minutes.

Stir cornstarch mixture to reblend and add to skillet. Stir until sauce comes to boil and thickens and vegetables and scallops are cooked through, about 1 minute. Season with salt and pepper.

This recipe yields 4 servings.

Serve with rice to soak up the flavorful sauce.