- Cindy’s Kitchen Red Miso Glaze
- White rice
- Fresh Atlantic Sea Scallops
- Zucchini squash
- Summer squash
- Pea pods
- Red peppers
- Boc chop
- Sesame oil
Chop vegetables into bite sized pieces.
In small pan let 2 cups of water come to a boil, add oil. Add rice
Cook the following ingredients in saute pan on medium high heat in the following order adding one ingredient at a time: Carrots, broccoli, onion, Atlantic Sea Scallops, asparagus, Cindy’s Kitchen Red Miso Glaze, zucchini squash, summer squash, pea pods, red peppers, boc choy.
To serve, plate rice and Red Miso Glazed stir fry.