- 3/4 cup pineapple juice
- 1 1/2 tablespoons soy sauce
- 4 teaspoons cornstarch
- 2 teaspoons rice vinegar
- 2 tablespoons vegetable oil
- 6 green onions, chopped
- 4 garlic cloves, chopped
- 2 tablespoons chopped peeled fresh ginger
- 1 tablespoon chopped seeded jalapeño chili
- 1 pound sea scallops, cut horizontally in half
- 2 small red bell peppers, thinly sliced into strips
- 1 small head of bok choy, coarsely chopped (about 4 cups)
- Stir pineapple juice, soy sauce, cornstarch, and vinegar in small bowl until cornstarch dissolves.
- 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.