Seafood Stir-Fry

By Lauren_Jorgensen

Ingredients

• 1 tablespoon canola oil
• 6 slices fresh ginger
• 2 cloves garlic, minced
• 4 carrots, chopped
• 1/2 head Chinese cabbage, finely chopped
• 1/2 cup low-sodium vegetable broth
• 20 large shrimp (6 ounces)
• 6 large sea scallops, halved
• 4 scallions, chopped
• 2 cups sugar snap peas, sliced into halves
• 2 cups chopped red bell pepper
• cilantro, to garnish
• sea salt and ground black pepper, to taste

Preparation

Step 1

1. Heat oil in a large wok on medium-high heat. Add ginger slices, garlic, carrots, cabbage and broth. Bring to a boil and let simmer until the cabbage and carrots are tender, about 5 to 7 minutes.

2. Add shrimp, scallops and all remaining ingredients. Sauté for 5 minutes. Remove ginger slices and top with cilantro. Serve.