"Before we got married, my husband, Gregg, and I were working at a small restaurant, and it kept us ridiculously busy," writes Anita L. S. Eberhardt of Beverly, Massachusetts. "Now that we have both left the restaurant business, we have a much saner schedule, although raising two kids certainly keeps us busy. My experience as a professional cook makes it easier for me to throw together a quick meal, which is good because I'm not a convenience-food mom: I try to limit fat and salt, emphasize fruits and vegetables, and use a minimum of prepared foods."
Serve with rice to soak up the flavorful sauce.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Stir pineapple juice, soy sauce, cornstarch, and vinegar in small bowl until cornstarch dissolves.
Step 2
Heat oil in heavy large skillet over high heat. Add green onions, garlic, ginger, and chili and stir 1 minute. Add scallops, red bell peppers, and bok choy to skillet. Stir-fry until scallops are almost cooked through, about 4 minutes. Stir cornstarch mixture to reblend and add to skillet. Stir until sauce comes to boil and thickens and vegetables and scallops are cooked through, about 1 minute. Season with salt and pepper.
