Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Sea scallops; washed,drained cubed |
1 teaspoon | Rice wine vinegar |
3 tablespoons | Peanut oil |
2 tablespoons | Soy sauce |
4 \N | Dried red chile |
3 teaspoons | Rice wine vinegar |
\N \N | Peppers |
2 tablespoons | Cornstarch |
1 \N | Star anise |
2 teaspoons | Cornstarch |
4 slices | Ginger |
½ teaspoon | Sugar |
3 cloves | Garlic; smashed and peeled |
¼ cup | Chicken stock |
2 teaspoons | Oyster sauce |
1 tablespoon | Peanut oil |
1 teaspoon | Seame oil |
4 \N | Scallions; cut into 2\" pieces |
½ teaspoon | Chili paste |
½ pounds | Snow peas; stringed |
2 larges | Red bell peppers; cored, seeded and cut into 1\" dice |
2 teaspoons | Sugar |
1 tablespoon | Soy sauce |
Combine the scallops, 2 tbs say sauce, 1 tsp rice wine vinegar, 2 tbs cornstarch, and ½ 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