Shrimp and Scallop Vegetable Stir-Fry

Ingredients

• 8 oz scallops
• 1/2 cup orange juice
• 1 tbsp reduced-sodium soy sauce
• 2 tsp cornstarch
• 1/2 tsp ground ginger
• 1/8 tsp crushed red pepper
• Canola oil spray
• 4 cup small broccoli florets (about 8 ounces)
• 1 large red sweet pepper, seeded cut into strips
• 2 tsp finely shredded fresh ginger
• 1 large clove garlic, minced
• 1 cup shiitake mushrooms, stemmed and sliced
• 6 oz medium shrimp, peeled and deveined
• 1 1/3 cup hot cooked brown rice

Instructions

1. Cut scallops in half horizontally to form thin discs. Set aside. In a small bowl combine orange juice, soy sauce, cornstarch, ground ginger and crushed red pepper.
2. Coat an extra-large nonstick skillet or wok with canola oil spray and heat over high heat until hot. Stir-fry the broccoli and sweet pepper for 2 minutes, until the broccoli is bright green.
3. Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, reserved 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 over hot cooked rice.