Asian Scallop Rice Bowl - cooking recipe

Ingredients

5 tablespoons teriyaki sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 (8 ounce) package mixed baby bell peppers, seeded and cut into 1/2-inch pieces
1/2 lb bay scallop
2 teaspoons peeled minced gingerroot
3 green onions, cut into 2-inch pieces
3 cups hot cooked brown rice (can sub white, jasmine or basmati)
sesame seeds, toasted and optional (black or white)

Preparation

For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve.