Scallop stir-fry salad

Indulge in the delightful flavors of a scallop stir-fry salad, combining succulent seafood with a medley of colorful vegetables for a culinary masterpiece.

Ingredients:

• 230g scallops
• ½ cup orange juice
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons cornstarch
• ½ teaspoon ground ginger
• ⅛ teaspoon crushed red pepper
• Canola oil spray
• 4 cups small broccoli florets (about 230g)
• 1 large red sweet pepper, seeded cut into strips
• 2 teaspoons finely shredded fresh ginger
• 1 large clove garlic, minced
• 1 cup shiitake mushrooms, stemmed and sliced
• 170g medium shrimp, peeled and deveined
• 1 ⅓ cups hot cooked brown rice

Instructions:

1. Slice the scallops horizontally in half to create thin pieces. Keep aside. Mix orange juice, soy sauce, cornstarch, ginger powder, and crushed red pepper in a small bowl.
2. Spray a large nonstick skillet or wok with canola oil and heat it well over high heat. Stir-fry the broccoli and sweet pepper for about 2 minutes, or until the broccoli turns vibrant green.
3. Introduce the minced ginger and garlic and stir-fry for about 15 seconds, or until the aroma is released. Include the mushrooms, prepared scallops, shrimp, and orange juice mixture. Cook for 3 to 4 minutes, stirring consistently, until the scallops and shrimp turn opaque and are fully cooked. Serve immediately over freshly cooked rice.

Summary:

• Calories: 483 kcal
• Fat: 20 g
• Protein: 32 g
• Carbs: 51 g
• Potassium: 1525 mg
• Magnesium: 173 mg