Asian Bay Scallops Stir Fry with Spring Veggies - Healthy World Cuisine

Ingredients

• 1 pound bay scallops (fresh or frozen. (if frozen, thaw overnight in the refrigerator))
• 8 medium asparagus (fresh spears )
• 1 medium carrot (fresh peeled and sliced thinly)
• 1/2 cup peas (thawed from frozen)
• 1.5 inch ginger (fresh peeled and minced)
• 2 cloves garlic (fresh peeled and minced)
• 2 tablespoons water (to steam carrots)
• 2 tablespoons oil (divided (1 tablespoon to cook veggies and 1 tablespoon to cook bay scallops))
• white pepper (optional - to taste)
• 1 teaspoon chicken bouillon (granules/powder or paste (or vegetable) - choose gluten free if needed)
• 1/3 cup water
• 1 teaspoon sesame oil
• 1 tablespoon oyster sauce (choose gluten-free brand - if needed)
• 1.5 teaspoons cornstarch (choose gluten-free brand - if needed)