• 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)

  1. Boil black rice till slightly soft, not fully cooked (20 min). Then drain in a colander or sieve, and place in a bowl.
  2. Heat a large non-stick skillet over medium heat, and add the peanut oil.
  3. In a bowl, combine the soy sauce, vinegar, monk fruit, cornstarch, ginger, and sriracha or chili sauce. Leave in the bowl for now.
  4. Add the scallops to the skillet and sear until brown, 2 minutes per side. Place them aside in a plate.
  5. 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.
  6. Add the cup of black rice to the skillet and stir, evenly tossing for 3 minutes.
  7. 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.
  8. Serve immediately, and garnish with scallions, sage, or another herb of your choice.
Servings: 6
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