Scallops & Snow Peas
Ingredients
- 3/4 pound fresh or thawed bay scallops
- 3/4 cup water
- 2 tablespoon soy sauce
- 2 tablespoon dry white wine
- 4 teaspoon cornstarch
- 1/2 teaspoon sugar
- 3 small dried whole red chili peppers
- 1 tablespoon vegetable oil
- 1 medium onion, cut into 1-inch pieces
- 2 teaspoon slivered fresh ginger root
- 1/2 pound fresh snow peas, trimmed and cut diagonally in half
- 1 1/2 teaspoon Oriental sesame oil
Instructions
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. Makes 4 servings.