Spicy Scallops Stir-Fry

* Exported from MasterCook *

SPICY SCALLOPS STIR-FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Sea scallops -- washed,drained
-cubed
1 t 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 t 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

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



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