Ingredients
- For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon ginger, peeled and minced
- 2 tablespoons chopped scallions
- 1 teaspoon garlic, minced
- 2 teaspoons sesame seeds, toasted
- For the Stir Fry:
- 2 cups sliced red bell pepper
- 2 cups sliced yellow bell pepper
- 1 cup chopped asparagus
- 1/2 pound sea scallops
- 2 teaspoons sesame oil
- 1/2 cup teriyaki sauce
- 1 teaspoon cornstarch (optional, but it does help to make the sauce nice and thick)
Make it step by step
- Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes.
- Heat sesame oil in a large frying pan over medium-high heat. Add vegetables and sauté for 5 minutes, until beginning to soften.
- Stir in teriyaki sauce and allow mixture to come to a simmer.
- Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white.
- In a small cup, mix cornstarch with two teaspoons of cold water until disolved. Stir into the pan and let mixture come to a simmer for one minute to thicken fully and coat the scallops and vegetables.
- Serve!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andie Mitchell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.