Broccolini is a hybrid of broccoli and Chinese kale. You'll need to cook and cool the rice before you begin.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup water
8 ounces broccolini, cut into 1-inch pieces (about 3 cups)
1 tablespoon vegetable oil
1 cup diced red bell pepper
1 cup chopped green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
12 ounces bay scallops
1 1/2 cups brown basmati rice or other brown rice, cooked, drained, cooled
2 tablespoons soy sauce
2 teaspoons oriental sesame oil
Preparation
Step 1
Bring 1/2 cup water to boil in large skillet over medium-high heat. Add broccolini; cover and cook until crisp-tender, about 3 minutes. Drain. Dry skillet.
Step 2
Heat oil in same skillet over high heat. Add next 5 ingredients; stir 30 seconds. Push vegetables to side of skillet; add scallops to other side. Sprinkle with salt and pepper; stir-fry 1 minute. Stir vegetables into scallops. Add rice, broccolini, soy sauce, and sesame oil and stir-fry until heated through, about 2 minutes. Season with salt and pepper.
