Wok-Seared Scallops With Tangerine Sauce

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Ingredients

1 teaspoon cornstarch

Salt

1 pound sea scallops

3 tablespoons tangerine juice, plus 1 tablespoon minced tangerine zest

1 tablespoon hoisin sauce

1 tablespoon red wine vinegar

1 tablespoon soy sauce

1 teaspoon dark brown sugar

1 teaspoon chile-garlic paste

1 large garlic clove, very finely chopped

1 teaspoon very finely chopped fresh ginger

3 tablespoons vegetable oil

1 medium zucchini, halved lengthwise and thinly sliced crosswise on the diagonal

1 medium yellow squash, halved lengthwise and thinly sliced crosswise on the diagonal

1 small carrot, thinly sliced on the diagonal

4 water chestnuts, finely chopped (optional)

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