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Scallop-Crab Pasta Stir-Fry

Enjoy this quick, simple way to bring fresh, Asian-inspired flavors to your dinner table! The ginger, orange juice, cayenne, carrots, peas, and garlic make it an antioxidant-rich repast, while the shellfish offer a wonderfully light and satisfying source of protein with substantial omega-3s. The recipe calls for Italian pasta, but you could certainly make it with rice or bean thread noodles, available at Asian groceries and most natural food markets. Be sure to rinse noodles in cool water right after cooking to remove glycemic starch from the noodle surfaces and turn some of the noodles' starch into a "resistant" form that helps stabilize blood sugar. Pro tip: To defrost legs or scallops quickly, place in plastic zip bag, squeeze air out, close, and immerse in cold water. Scoop meat out of split leg sections after they've thawed.
Yield: Serves 8
Total Time: 55 min
Prep: 10 min
Cook: 15 min
Additional: 30 min
Ingredients
1 pound pasta or Asian noodles, uncooked
2 tablespoons white wine vinegar
2 tablespoons reduced-sodium soy sauce
2 cloves garlic, minced
2 teaspoons organic garlic granules or minced fresh ginger
1 tablespoon grated orange peel
1/4 cup fresh orange juice
1 tablespoon Vital Choice extra virgin olive oil
1/2 teaspoon organic cayenne pepper (optional)
8 ounces fresh snow peas, cut in half
2 carrots, julienned
1 red bell pepper, ribs and seeds removed, julienned
2 teaspoons kuzu or arrowroot flour (can use corn starch)
1 tablespoon water
Preparation
1.  Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a nonmetallic bowl; add crab and scallops, toss gently to coat. Cover and refrigerate for 30 minutes, stirring occasionally.
2.  Cook pasta according to package directions. While pasta is cooking, heat oil in a nonstick wok or skillet; add seafood mixture (do not drain). Add hot red pepper flakes, if desired. Stir-fry for 2 minutes.
3.  Add snow peas, carrots and bell pepper; cover and cook for 2 minutes or until shrimp are pink and scallops are opaque. Dissolve kuzu/arrowroot (or cornstarch) in warm water; stir into wok. Cook 1 minute.
4.  When pasta is done, drain well and rinse. Transfer to serving bowl and pour stir-fry over top. Toss lightly.
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