Scallops & Snow Peas
|Bay scallops||3⁄4 Pound (Use Fresh Or Thawed)|
|Water||3⁄4 Cup (12 tbs)|
|Kikkoman soy sauce||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Whole dried red chili||3 Small (Red Chili Peppers)|
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, cut into 1-inch pieces|
|Slivered fresh ginger root||2 Teaspoon|
|Fresh snow peas||1⁄2 Pound, trimmed and cut diagonally in half|
|Oriental sesame oil||1 1⁄2 Teaspoon|
Cook scallops in small amount of boiling water 30 seconds; drain.
Combine 3/4 cup water, soy sauce, wine, cornstarch and sugar in small bowl; set aside.
Cut each chili pepper open lengthwise, being careful not to cut all the way through; set aside.
Heat vegetable oil in hot wok or large skillet over medium heat; add chilies and stir-fry 30 seconds.
Remove chilies; increase heat to high.
Add onion and ginger; stir-fry 1 minute.
Add snow peas; stir-fry 2 minutes longer.
Add scallops, chilies and soy sauce mixture; cook and stir until sauce boils and thickens.
Remove from heat and stir in sesame oil.