Spicy Stir-Fry with Scallops

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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3 tablespoons peanut oil

1/2 cup low-sodium soy sauce

2 tablespoons rice wine vinegar 

2 tablespoons packed brown sugar 

1 1/2 tablespoons cornstarch 

1 tablespoon minced fresh ginger 

About 2 teaspoons sriracha (more or less to taste) 

1 pound scallops (16/20), cleaned 

One 15-ounce can baby corn, cut in half crosswise 

1 yellow summer squash, diced 

1 head broccoli, cut into florets 

8 ounces fresh snow peas, trimmed 

1 Fresno or Thai chile, sliced thin 

Jasmine rice, for serving 

3 scallions, sliced thin 

1/4 cup fresh cilantro leaves 


  1. Heat a large nonstick skillet over medium-high heat and add the peanut oil.
  2. In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
  3. Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
  4. Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
  5. Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
  6. Serve immediately over rice and garnish with the scallions and cilantro.