Stir-fry with scallops and vegetables in a frying pan

Ingredients:

• 3 tbsp. l. peanut butter
• 0.5 cups lightly salted soy sauce
• 2 tbsp. l. rice vinegar
• 2 tbsp. l. brown sugar
• 1.5 tbsp cornstarch
• 1 tbsp. chopped fresh ginger
• About 2 teaspoons Sriracha sauce (more or less to taste)
• 450 g cleaned scallops (16/20)
• 1 can (425g) small corn, cobs cut in half crosswise
• 1 yellow zucchini, diced
• 1 head of broccoli, cut into florets
• 220 g fresh green peas, chopped
• 1 Fresno or Thai chili pepper, thinly sliced
• Jasmine rice, for serving
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves

Preparation:

1. In a bowl, combine soy sauce, vinegar, brown sugar, cornstarch, ginger, and Sriracha sauce. Set aside.
2. Heat a large nonstick skillet over medium-high heat and add the peanut oil. Add the scallops to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a plate.
3. Increase the heat to high. Add the corn, zucchini, and broccoli and cook, stirring constantly, for 2 minutes. Then add the peas and chili pepper and continue cooking for about 1 minute.
4. Quickly stir the sauce and add it to the pan along with 1/2 cup water. Continue cooking until the sauce thickens, 1–2 minutes. Return the scallops to the pan and gently toss to coat. Serve immediately with warm rice, garnished with green onions and cilantro.