2 tbsp cornstarch

2 tbsp reduced-sodium soy sauce

2/3 cup water

4 tsp canola oil, divided

1 lb bay scallops

1/2 lb fresh snow peas, halved diagonally

2 medium leeks (white portion only), cut into 3×1/2-inch strips

1 1/2 tsp minced fresh gingerroot

3 cups hot cooked brown rice

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In a small bowl, whisk together cornstarch, soy sauce, and water until smooth. Set aside.
Heat 2 tsp oil in a large skillet or wok over medium-high heat. Add scallops and cook 2–3 minutes until opaque. Remove and set aside.
Add remaining oil to skillet. Stir-fry snow peas, leeks, and ginger for 2–3 minutes until crisp-tender.
Return scallops to skillet. Stir cornstarch mixture and pour into pan.
Cook and stir 1–2 minutes until sauce thickens and coats scallops and vegetables.
Serve hot over brown rice.

Cut sea scallops into smaller pieces if substituting for bay scallops.

No need to blanch snow peas; they cook quickly in the stir-fry.

For gluten-free, replace soy sauce with tamari.

Add mushrooms, bell peppers, or baby corn for extra vegetables.

A drizzle of chili oil or pinch of red pepper flakes adds heat.