Chinese Scallops in Oyster Sauce
|Oyster sauce||2 Tablespoon|
|Soy sauce||1 Teaspoon|
|Scallops||1⁄2 Pound, thawed if frozen, well rinsed, drained and sliced across the grain|
|Edible pod peas/1 package, 6 ounce frozen edible pod peas, thawed||3 Ounce, ends and strings removed (1 1/2 Cups)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Combine oyster sauce, cornstarch, soy, and sugar.
Stir scallops into oyster sauce mixture; set aside.
Place wok over medium heat.
When wok is hot, add butter.
When butter has melted, add peas and onion and stir-fry for 2 or 3 minutes or until vegetables are tender-crisp.
(If using frozen pod peas, stir-fry for 30 seconds or until heated through.) Raise heat to high, add scallop mixture, and stir-fry for about 3 minutes or until scallops are just opaque throughout and sauce is slightly thickened.
Spoon over hot cooked rice and serve immediately.