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Scallop & Sugar Snap
Pea Stir Fry
Ingredients
-
12 ounces sugar snap peas,
trimmed and blanched
-
12 ounces sea
scallops,
rinsed and patted dry
-
1/2 cup fat-skimmed chicken
broth
-
2 tablespoons mirin or rice
wine
-
1 tablespoon cornstarch
-
2 tablespoons vegetable oil
-
2 tablespoons thinly sliced
green onions
-
1 tablespoon minced garlic
-
1/4 teaspoon hot chili
flakes
-
1/2 cup slivered fresh basil
leaves
Directions
Cut sugar snap peas on the diagonal into about 1/2-inch lengths.
Cut scallops
in half to form half-moon shapes. In a small bowl or glass measure, whisk
chicken broth, mirin, and cornstarch until well blended. Pour oil into a
12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir
in green onions, garlic, and chili flakes. Stir until fragrant, 30 to 45
seconds. Add scallops
and cook, stirring occasionally, until surface of
scallops
is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in
broth mixture. Cook, stirring, until sauce is thick and glossy and
scallops
are opaque but still moist-looking in center of thickest part (cut to
test), 2 to 3 minutes. Stir in half the basil, then pour into a serving
bowl and sprinkle with remaining basil. Serve with cooked rice.
Source:Sugar
Peas
Lobster
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