Thursday, September 11, 2008

bay scallop stir-fry... 25 minutes

the goods:

1 cup white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon sesame oil
1 and 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
1 red bell pepper (ribs and seeds removed), thinly sliced
1 bunch scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, quartered lengthwise, and cut into 1-inch lengths
2 teaspoons peeled, grated fresh ginger
1 pound bay scallops, patted dry

In a medium saucepan, bring 1 and 1/2 cups salted water to a boil. Add rice, and return to boil, stirring once. Reduce heat to a simmer; cover and cook until rice is tender, 15 minutes. Remove from heat and let steam for 5 minutes.

Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.

In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes. Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

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