Scallop & Pea Pod Stir Fry With Papaya
|Honey||15 Milliliter (1 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Ground ginger||1⁄2 Teaspoon|
|Chinese five spice/1/8 teaspoon each anise seeds, ground allspice, ground cinnamon, and ground cloves||1⁄2 Teaspoon|
|Papayas||2 Pound (2 Medium Size, 1 Pound / 455 Gram Each)|
|Sea scallops||1 Pound (455 Gram)|
|Fresh chinese pea pods/1 package of about 6 ounce/170 gram frozen cheese pea pods, thawed and drained||115 Gram, ends and strings removed (1 1/2 Cups, Also Called Snow Or Sugar Peas Or Sugar Snap Peas)|
1. To prepare ginger sauce, in a small bowl, stir together cornstarch and 1/4 cup (60 ml) water until blended. Stir in honey, lemon juice, ginger, and five-spice; set aside
2. Cut unpeeled papayas lengthwise into halves; remove and discard seeds. Set papaya halves, cut side up, on a platter; cover and set aside.
3. Rinse scallops and pat dry; cut into bite-size pieces, if desired. Melt butter in a wide nonstick frying pan or wok over medium-high heat. Add scallops and fresh pea pods (if using frozen pea pods, add later, as directed below). Stir-fry until scallops are just opaque in center; cut to test (3 to 4 minutes).
4. Stir ginger sauce well, then pour into pan. Stir in frozen pea pods, if using. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes). Spoon scallop mixture equally into papaya halves