Ingredients

3/4 cup canned chicken broth, undiluted

1 1/2 Tablespoons soy sauce

1 Tablespoon cornstarch

Vegetable cooking spray

2 teaspoons vegetable oil

1 1/4 cups diagonally sliced carrot

1 cup sliced fresh mushrooms

1 (6-ounce) package frozen snow peas pods, thawed

1/2 cup diagonally sliced green onions

1 Tablespoon peeled, minced ginger

1/2 pound fresh bay scallops

Preparation

  1. Combine first 4 ingredients in a small bowl, stirring well. Set aside.

  2. Coat a wok or skillet with cooking spray; drizzle vegetable oil around top of wok, coating sides. Heat at medium-high until hot. Add carrot; stir-fry 1 minute. Add mushrooms; stir-fry 1 minute. Add snow peas; stir-fry 1 minute. Remove vegetables from wok; set aside, and keep warm. Wipe drippings from wok with paper towel.

  3. Coat wok with cooking spray. Add green onions and ginger; stir-fry 30 seconds. Add scallops; stir-fry 1 to 2 minutes or until scallops are opaque. Add vegetables to wok; stir well. Pour broth mixture over vegetable mixture. Cook, stirring constantly, 1 minute or until slightly thickened and thoroughly heated.