INGREDIENTS
1/3 cup Hale grapefruit juice
3 tablespoons soy sauce
3 tablespoons vegetable oil, divided
½ teaspoon ground ginger root
1 pound boneless pork loin, cut into very thin strips
¾ pound sea scallops, cut into thin slices
1 cup green onions or scallions cut in 1-inch pieces
1 cup carrots cut into thin strips
2 Hale grapefruit peeled and sectioned
Hot cooked rice
Green pepper julienned (optional)
PREPARATION
In a small bowl, combine grapefruit juice, soy sauce, 1 tablespoon oil and ginger. Add pork strips; cover and let marinate 1 hour at room temperature. Drain pork. Reserve marinade. Combine marinade and cornstarch; set aside.
In a large skillet or wok, heat remaining 2 tablespoons oil over high heat. Add pork and stir-fry 2 to 3 minutes until browned. Add scallops and continue stir-frying another 2 minutes. Add reserved marinade mixture and green onions, continue stirring until sauce boils and thickens. Gently stir in grapefruit sections. Serve over hot rice. Garnish with green pepper if desired.