Light & Curry?
I could be slightly biased as the only curry dishes I’ve had have been packed with flavor. I’m unsure about this light and curry flavor – it’s not bad, I’m just not used to it (and thus, I prefer the strong curry flavor). Either way, for those readers that appreciate the lighter things in life….
- 12 ounces fresh or frozen sea scallops, thawed
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup water
- 3 teaspoons reduced-sodium soy sauce
- 2 medium carrots, thinly sliced
- 3 celery ribs, thinly sliced
- 3 teaspoons canola oil, divided
- 4 ounces fresh mushrooms, quartered
- 4 green onions cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 tbs curry powder
- 1 teaspoon ground ginger
- Hot cooked rice
If scallops are large, cut in half and set aside. In a bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside. In a nonstick skillet, saute curry powder, ginger, garlic, and green onions in 1.5 tbs of oil until fragrant. Add carrots and celery. Add mushrooms and stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside.
In the same skillet, stir-fry scallops in remaining oil for 2 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.