Scallop-Vegetable Stir-Fry

• 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

1. 1) Combine first 4 ingredients in a small bowl, stirring well. Set aside.
2. 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. 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.

chicken broth, soy sauce, cornstarch, vegetable cooking spray, vegetable oil, carrot, mushrooms, green onions, ginger, bay scallops

Taken from www.epicurious.com/recipes/member/views/scallop-vegetable-stir-fry-52435611 (may not work)