Shrimp and Scallop Vegetable Stir Fry
Ingredients
- 8 ounces scallops
- ½ cup orange juice
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons cornstarch
- ½ teaspoon ground ginger
- ⅛ teaspoon crushed red pepper
- Canola oil spray
- 4 cups small broccoli florets (about 8 ounces)
- 1 large red sweet pepper, seeded cut into strips
- 2 teaspoons finely shredded fresh ginger
- 1 large clove garlic, minced
- 1 cup shiitake mushrooms, stemmed and sliced
- 6 ounces medium shrimp, peeled and deveined
- 1 ⅓ cups hot cooked brown rice
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