| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Stir-fry, Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sea scallops; washed,drained cubed |
| 1 |
ts |
Rice wine vinegar |
| 3 |
tb |
Peanut oil |
| 2 |
tb |
Soy sauce |
| 4 |
|
Dried red chile |
| 3 |
ts |
Rice wine vinegar |
|
|
Peppers |
| 2 |
tb |
Cornstarch |
| 1 |
|
Star anise |
| 2 |
ts |
Cornstarch |
| 4 |
sl |
Ginger |
| 1/2 |
ts |
Sugar |
| 3 |
cl |
Garlic; smashed and peeled |
| 1/4 |
c |
Chicken stock |
| 2 |
ts |
Oyster sauce |
| 1 |
tb |
Peanut oil |
| 1 |
ts |
Seame oil |
| 4 |
|
Scallions; cut into 2" pieces |
| 1/2 |
ts |
Chili paste |
| 1/2 |
lb |
Snow peas; stringed |
| 2 |
lg |
Red bell peppers; cored, seeded and cut into 1" dice |
| 2 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
Combine the scallops, 2 tbs say sauce, 1 tsp rice wine vinegar, 2 tbs
cornstarch, and 1/2 tsp sugar in a bowl. Combine the stock, 1 tbs soy
sauce, 3 tbs rice vinegar, 2 tsp cornstarch, 2 tsp sugar, oyster sauce,
sesame oil and chili paste in a second bowl. Blanch the snow peas for a
minute or two in a saucepan of lightly salted water. Refresh peas under
cold running water. Drain. Heat 3 tbs of peamut oil in a wok over high heat
until the oil starts to smoke then lower heat to med high. Add the chili
peppers and star anise. Cook until charred (1-2 minutes). Remove and
discard peppers and star anise. Increase heat to high. Add half the
scallops. Rapidly stir-fry until the scallops are firm and slightly
browned. (3-4 minutes) Transfer to a late and repeat with remaining
scallops. Do not clean wok. Add 1 tbs oil, ginger, garlic, scallions and
bell pepper cubes. Stir fry until peppers start to soften.(2-3 minutes)
Stir stock mixture and pour into wok. Add the scallops and snow peas.
Stir-fry untilt he scallops are heated and the sauce has thickened (1-2
minutes). Serve immediately.
formatted by Lisa Crawford, Easter 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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