Blog Archives - Cindy's ON-Line recipe box

Ingredients

• 3 TB extra-virgin olive oil ~ divided use
• 1 lb. bay (small) scallops (if frozen, thaw them first and pat dry)
• 1 package (10-12 oz) Asian or stir-fry vegetables (frozen, thawed & drained)
• 1 TB. Balsamic vinegar
• 1 TB rice wine vinegar
• 3-4 tsp. Gochujang (hot red chili paste)
• 3-4 tsp. dark brown sugar (or brown Splenda blend)
• 1 tsp. lime juice
• 1/2 onion, thinly sliced
• 8 oz. rice or wheat noodles
• 2 TB fresh cilantro or parsley, chopped
• about 2-3 tsp. coarse salt (Kosher, sea, Himalayan)
• freshly ground pepper
• 1/4 tsp. ground ginger