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Scallops and Bok Choy

Meal: 219 cal Protein: 26 g Carbs: 11 g Fat: 9 g

Serving size 4 219 cal Protein: 26 g Carbs: 11 g Fat: 9 g

Ingredients

  • 1 Lb Scallops
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Gochujang
  • 1 Tbsp Tamari (Soy) Sauce
  • 1 Tsp ArrowRoot
  • 2 Tbsp Avocado Oil
  • 1 Tbsp Garlic
  • 1 Tbsp Ginger
  • 6-8 Baby Bok Choy , halved lengthwise 3-4 Scallions, diced

Directions

  1. Pat Scallops dry. Cut each scallop into two discs.
  2. In small bowl, combine broth, gochuchang, tamari, and arrowroot. Set Aside.
  3. Heat oil in saute pan or wok. Add garlic and ginger, cook until fragrant. Add scallops. Cook until lightly browned and crispy, but not tough. Transfer to a plate.
  4. Add another tbsp of oil to the skillet. When hot add bok choy. Stir fry until bok choy turns bright green.
  5. Return scallops with any juices to the skillet. Add broth mixture to the skillet. Stir fry until bok choy are cooked cooked, but still crispy. Stir in scallions and serve.
Sandy
  • Hurdle 12: Holidays & Parties
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
  • Hurdle 10: Takeout Foods
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