Scallop-Cashew Stir-Fry

• 2 tablespoons cornstarch
• 3 tablespoons dry sherry
• 1/4 cup plus 2 tablespoons low-sodium teriyaki sauce
• 1/4 teaspoon dried crushed red pepper
• 1 (10 1/2-ounce) can low-sodium chicken broth
• Vegetable cooking spray
• 1 pound sea scallops
• 2 cups broccoli flowerets
• 3 large carrots, scraped and cut diagonally into 1/4-inch-thick pieces
• 2 cloves garlic, minced
• 1 cup fresh snow pea pods
• 2 tablespoons chopped unsalted cashews, toasted
• 4 cups cooked long-grain rice (cooked without salt or fat)

1. Combine first 5 ingredients; stir well. Set aside.
2. Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375u0b0) until hot. Add scallops; stir-fry 5 to 7 minutes or until scallops are opaque. Remove from wok, and set aside. Add broccoli, carrot, and garlic; stir-fry 5 to 7 minutes or until crisp-tender. Add snow peas; stir-fry 1 minute. Return scallops to wok. Stir cornstarch mixture well with a wire whisk, and add to wok. Cook, stirring constantly, 3 minutes or until thickened and bubbly. Sprinkle with cashews, and serve over rice.

cornstarch, sherry, teriyaki sauce, red pepper, chicken broth, vegetable cooking spray, scallops, broccoli flowerets, carrots, garlic, fresh snow, unsalted cashews, rice

Taken from www.myrecipes.com/recipe/scallop-cashew-stir-fry (may not work)