Seafood Stir-fry In Orange Sauc

 I

ngredients

1 tablespoon peanut oil

1 cup bay scallops

8 large shrimp 

½ cup orange juice

1 tablespoon reduced-sodium soy sauce

1 tablespoon cornstarch

½ teaspoon ground ginger

¼ teaspoon crushed red pepper

2 cups sugar snap peas trimmed and halved

1 carrot sliced thin 

1 celery stalk, diced 

1 teaspoon finely shredded fresh ginger

1 large clove of garlic, minced

1 cup mushrooms, stemmed and sliced

4 Scallions, chopped 

 hot cooked rice

Directions

In a small bowl, combine orange juice, soy sauce, cornstarch, ground ginger, and crushed red pepper

Coat a large nonstick skillet or wok with oil and heat over high heat until hot. Stir-fry the sugar snap peas, celery, and carrots for 2 minutes. Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, scallions, scallops, shrimp, and orange juice mixture. Cook for 3 to 4 minutes, stirring, until the scallops and shrimp are opaque and cooked through. Serve immediately with hot cooked rice.