1 Tbsp, or canola oil
1 pound(s), sea, about 16 to 18
2 tsp, fresh, peeled and grated
2 medium clove(s), minced
12 oz, fresh (broccoli, snow peas, baby carrots)
Canned water chestnut(s)
8 oz, drained
3 medium, chopped
Long grain cooked brown rice
2 cup(s), hot
- Combine the hoisin sauce, honey, and water in a small bowl, set aside.
- Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add the scallops and stir-fry until just opaque in the center, about 5 minutes. Transfer the scallops to a plate and set aside.
- Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add the vegetables and water chestnuts; stir-fry until the vegetables are crisp-tender, 2–3 minutes. Add the hoisin sauce mixture and cook, stirring constantly, about 1 minute. Add the scallops and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve with the rice. Yields 1 cup scallop and vegetable mixture and 1⁄2 cup rice per serving.