Glazed Scallops With Spinach And Peppers

• 1 small green pepper
• 1 small red pepper
• 1 small yellow pepper
• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 2 teaspoons granulated sugar
• 1 teaspoon sesame oil
• 1 1/2 lbs large scallops
• 1 teaspoon vegetable oil
• 2 tablespoons rice wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 1/2 teaspoon hot red chili pepper flakes
• 7 cups Baby Spinach

1. Core and seed peppers. Slice into 1/2-inch strips.
2. In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
3. Heat vegetable oil in a large non-stick frying pan set over medium-high heat. Add scallops and stir-fry until golden brown on both sides, from 1 to 2 minutes per side. Remove to a plate.
4. Add peppers, vinegar, garlic, ginger and chili flakes to pan. Stir-fry until peppers are tender-crisp, from 2 to 3 minutes. Return scallops and any accumulated juice to pan. Stir soy mixture, then pour into pan. Stir constantly until liquid reduces to a glaze, about 1 minute.
5. Stir in spinach just until wilted, about 1 minute.

green pepper, red pepper, yellow pepper, cornstarch, soy sauce, sugar, sesame oil, scallops, vegetable oil, rice wine vinegar, garlic, fresh ginger, hot red chili pepper, spinach

Taken from www.food.com/recipe/glazed-scallops-with-spinach-and-peppers-278723 (may not work)