Side Pannel
Spicy Scallops Stir-Fry
Ingredients List
- 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
Directions
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.
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.
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