Scallop-Crab Pasta Stir-Fry

Ingredients

• 8 ounces Vital Choice Alaskan Red King Crab meat
• 8 ounces Vital Choice Alaskan Weathervane scallops
• 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

Instructions

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.