Scallops With Snow Peas

• 2 tablespoons cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 2/3 cup water
• 4 teaspoons canola oil, divided
• 1 pound bay scallops
• 1/2 pound fresh snow peas, halved diagonally
• 2 medium leeks (white portion only), cut into 3x1/2-inch strips
• 1-1/2 teaspoons minced fresh gingerroot
• 3 cups hot cooked brown rice

1. Mix cornstarch, soy sauce and water. In a
2. , heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan.
3. In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.

cornstarch, soy sauce, water, canola oil, bay scallops, snow peas, leeks, fresh gingerroot, hot cooked brown rice

Taken from www.tasteofhome.com/recipes/scallops-with-snow-peas/ (may not work)