Scallop And Sugar Snap Pea Stir-Fry
- 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 chile flakes
- 1/2 cup slivered fresh basil leaves
- 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 chile 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.
sugar snap peas, chicken broth, rice wine, cornstarch, vegetable oil, green onions, garlic, hot chile flakes, basil
Taken from www.myrecipes.com/recipe/scallop-sugar-snap-pea-stir-fry (may not work)