Spicy Scallops Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Sea scallops, washed,drained cubed
1 tsp: Rice wine vinegar,
3 tbsp: Peanut oil,
2 tbsp: Soy sauce,
4: Dried red chile,
3 tsp: Rice wine vinegar,
Peppers,
2 tbsp: Cornstarch,
1: Star anise,
2 tsp: Cornstarch,
4 slice: Ginger,
1/2 tsp: Sugar,
3 centiliter: Garlic, smashed and peeled
1/4 cup: Chicken stock,
2 tsp: Oyster sauce,
1 tbsp: Peanut oil,
1 tsp: Seame oil,
4: Scallions, cut into 2" pieces
1/2 tsp: Chili paste,
1/2 lbs: Snow peas, stringed
2 large: Red bell peppers, cored, seeded and cut into 1" dice
2 tsp: Sugar,
1 tbsp: 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.
formatted by Lisa Crawford, Easter 1996
Source from luhu.jp
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
Source from luhu.jp