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SCALLOPS & SNOW PEAS
  • 3/4 pound fresh or thawed bay scallops
  • 3/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons dry white wine
  • 4 teaspoons 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 teaspoons slivered fresh ginger root
  • 1/2 pound fresh snow peas, trimmed and cut diagonally in half
  • 1 1/2 teaspoons Oriental sesame oil
    1. Cook scallops in small amount of boiling water 30 seconds; drain.
    2. 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.
    3. Heat vegetable oil in hot wok or large skillet over medium heat; add chilies and stir-fry 30 seconds.
    4. Remove chilies; increase heat to high.
    5. Add onion and ginger; stir-fry 1 minute.
    6. Add snow peas; stir-fry 2 minutes longer.
    7. Add scallops, chilies, and soy sauce mixture; cook and stir until sauce boils and thickens.
    8. Remove from heat and stir in sesame oil.
    9. Serve immediately.
    		 
     

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