Scallops & Snow Peas Recipe
Ingredients
| Scallops | 3/4 pound, thawed | |
| Water | 3/4 Cup (16 tbs) | |
| 2 tablespoons KIKKOMAN Soy Sauce | ||
| Dry white wine | 2 Tablespoon | |
| Cornstarch | 4 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| 3 small dried whole red chili peppers | ||
| Vegetable oil | 1 Tablespoon | |
| 1 medium onion, cut into 1-inch pieces | ||
| Root ginger | 2 Teaspoon, slivered | |
| 1/2 pound fresh snow peas, trimmed and cut diagonally in half | ||
| 1 1/2 teaspoons Oriental sesame oil | ||
Directions
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.
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.
Chef
