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Orange-ginger Scallops Over Asian Veges




Source of Recipe


From Miavita


Recipe Introduction


If you cannot find baby bok choy at your market, substitute regular bok choy sliced into thin ribbons


List of Ingredients




6 - baby bok choy (20 oz/600 g), sliced in half lengthwise and rinsed well
2 - carrots, peeled and cut into julienne sticks
3 ounces (90 g) shiitake mushrooms, stemmed and sliced (about 1 cup)
1/2 cup (4 fl oz/120 ml) fresh orange juice
1 tablespoon low-sodium tamari soy sauce
1 1/2 teaspoons cornstarch, arrowroot or kuzu (kudzu powder)
1 teaspoon canola or olive oil
1 pound (480 g) sea or bay scallops, rinsed and blotted dry
1 tablespoon finely chopped fresh ginger
1 teaspoon finely chopped shallots


Recipe



1 Place bok choy, carrot and mushrooms in a vegetable steamer basket. Bring the water to a boil, cover and steam until tender, about 8 minutes. Keep warm.
2 Combine orange juice, soy sauce and cornstarch or other thickener in a small bowl; set aside.
3 Heat a large sauté pan over high heat. Add oil, followed by scallops, shallots and ginger. Cook, shaking the pan often, until the scallops are cooked through, 2 to 4 minutes.
4 Transfer the scallops to a bowl and keep warm. Add the orange juice mixture to the pan and cook until it thickens slightly.
5 Distribute the steamed vegetables among 4 dinner plates. Top with the scallops and sauce