Ingredients
- 3 tablespoons of pure peanut oil
- ½ cup of low-sodium soy sauce
- 2 tablespoons of rice wine vinegar
- 5 tablespoons of 100% monk fruit
- 5 teaspoons of organic cornstarch
- 1 tablespoon minced fresh ginger
- 2 teaspoons sriracha or chili sauce (more or less to taste)
- 1 lb of scallops, cleaned
- One 15-ounce can of baby corn cut in half, crosswise
- 1 yellow summer squash, diced
- 1 head of broccoli, cut in florets
- 8 ounces of snow peas, trimmed
- 1 chile (Fresno or Thai preferred) sliced thin
- 1 cup of black rice
- 3 scallions, sliced thin
- ¼ cup of fresh sage leaves
- ½ cup of water (set aside)
Directions
- Boil black rice till slightly soft, not fully cooked (20 min). Then drain in a colander or sieve, and place in a bowl.
- Heat a large non-stick skillet over medium heat, and add the peanut oil.
- In a bowl, combine the soy sauce, vinegar, monk fruit, cornstarch, ginger, and sriracha or chili sauce. Leave in the bowl for now.
- Add the scallops to the skillet and sear until brown, 2 minutes per side. Place them aside in a plate.
- Turn the heat to high. Add the baby corn, squash, and broccoli, stirring it all evenly, for 2 minutes. Then add the snow peas and chile pepper and continue to stir for about a minute.
- Add the cup of black rice to the skillet and stir, evenly tossing for 3 minutes.
- Stir the sauce once quickly, add it to the skillet along with the half cup of water. Continue to cook until the sauce thickens, for no more than 2 minutes. Add the scallops back to the skillet, and gently stir to coat them, evenly, in the sauce.
- Serve immediately, and garnish with scallions, sage, or another herb of your choice.
Servings: 6