GERD Friendly Gluten Free Garlic-Ginger Scallops Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

4.6

(14)

GERD Friendly Gluten Free Garlic-Ginger Scallops Stir-Fry

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Ingredients

4 servings

1 ½ lb large sea scallops, side muscle removed, patted dry
½ tsp kosher salt
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
2 tbsp neutral oil, divided (such as avocado or canola oil)
1 red bell pepper, thinly sliced
2 cups broccoli florets, cut into bite-sized pieces
1 cup snap peas, trimmed

For the sauce

4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, finely grated
3 tbsp tamari
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
¼ tsp red pepper flakes (optional)
Can be omitted
red pepper flakes

For serving

2 green onions, thinly sliced (optional)
Ingredient note
Scallions appears here only as an optional add-on, and the recipe uses just about 1/2 of a scallion per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the tamari, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
2
Pat the scallops thoroughly dry with paper towels, then season both flat sides with the salt and pepper. Dry scallops are essential for a proper sear — any surface moisture will cause steaming instead of browning.

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