Spicy Stir-Fry with Scallops
3 tablespoons peanut oil
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar  
2 tablespoons packed brown sugar  
1 1/2 tablespoons cornstarch  
1 tablespoon minced fresh ginger  
About 2 teaspoons sriracha (more or less to taste)  
1 pound scallops (16/20), cleaned  
One 15-ounce can baby corn, cut in half crosswise  
1 yellow summer squash, diced  
1 head broccoli, cut into florets  
8 ounces fresh snow peas, trimmed  
1 Fresno or Thai chile, sliced thin  
Jasmine rice, for serving  
3 scallions, sliced thin  
1/4 cup fresh cilantro leaves  
Instructions:
Heat a large nonstick skillet over medium-high heat and add the peanut oil.
In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
Serve immediately over rice and garnish with the scallions and cilantro.
