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Scallops & Snow Peas's picture
  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
  Cornstarch 4 Teaspoon
  Sugar 1⁄2 Teaspoon
  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.
Serve immediately.

Recipe Summary

Stir Fried

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