1/2 pound sea scallops
1 tablespoon arrowroot
1 tablespoon grated, peeled, fresh ginger
Grated zest of 1/4 organic orange
1.4 cup chicken broth
2 tablespoons orange juice
1 1/2 teaspoon gluten free soy sauce or tamari
1 teaspoon honey
1/4 teaspoon red pepper flakes
3 ounces broccoli florets
3 ounces baby bok choy cut into 1-inch pieces
1 1/2 teaspoon white wine
Cello noodles cooked according to package directions
- Toss together scallops and 2 teaspoons arrowroot, ginger and orange zest in zipper bag until scallops are evenly coated.
- Whisk togehter remaining arrowroot, broth, orange juice, soy sauce, honey, and pepper flakes in small bowl until smooth.
- Add 2 teaspoons coconut oil to wok or skillet and set over med-high heat. Add scallop mixture and stir-fry until scallops are just opaque in center, about 3 minutes then transfer to plate.
- Add broccoli, bok choy, and wine to skillet. Cooke, covered, until crisp-tender, about 3 minutes. Re-whisk broth mixture. Return scallops to wok along with broth mixture. Stir-fry until suace bubbles and thickens, about 1 minute.