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Spicy Stir-Fry with Scallops
Ingredients
  • 3 tablespoons peanut oil
  • ½ cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons packed brown sugar
  • 1 ½ tablespoons cornstarch
  • 1 tablespoon minced fresh ginger
  • About 2 teaspoons sriracha (more or less to taste)
  • 1 pound scallops (16/20), cleaned
  • One 15-ounce can baby corn, cut in half crosswise
  • 1 yellow summer squash, diced
  • 1 head broccoli, cut into florets
  •  
  • 8 ounces fresh snow peas, trimmed
  • 1 Fresno or Thai chile, sliced thin
  • Jasmine rice, for serving
  • 3 scallions, sliced thin
  • ¼ cup fresh cilantro leaves
Steps
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