Recipe information
Yield
4 Servings
Ingredients
3
/4 cup pineapple juice
1
1/2 tablespoon 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, cut horizontally in half
2
small red bell peppers, thinly sliced into strips
1
small head of bok choy, coarsely chopped (about 4 cups)
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Preparation
Step 1
Stir pineapple juice, soy sauce, cornstarch, and vinegar in small bowl until cornstarch dissolves.
Step 2
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.