Spicy scallops stir-fry

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Sea scallops; washed,drained cubed
1 teaspoon Rice wine vinegar
3 tablespoons Peanut oil
2 tablespoons Soy sauce
4 Dried red chile
3 teaspoons Rice wine vinegar
Peppers
2 tablespoons Cornstarch
1 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 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

Directions

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

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