Stir-Fried Scallops With Walnuts And Snow Peas

• 1 Tbsp. cornstarch
• 1/2 c. defatted, reduced-sodium chicken stock
• 2 Tbsp. dry sherry
• 2 Tbsp. reduced-sodium soy sauce
• 1 tsp. peeled, minced ginger root
• 1/4 tsp. red pepper flakes or to taste
• 1 Tbsp. vegetable oil
• 1 Tbsp. minced garlic
• 8 scallions (including green tops), sliced diagonally into 1-inch lengths
• 1 1/2 c. snow peas, strings removed (about 1/3 lb.)
• 1 1/4 lb. sea scallops, halved or quartered and patted dry
• 3 Tbsp. coarsely chopped walnut halves, toasted

1. Place cornstarch in small bowl; slowly whisk in chicken stock. Whisk in sherry, soy sauce, ginger and red pepper flakes.
2. Place 1 1/2 teaspoons oil in a wok or nonstick skillet over high heat. When oil is hot, add garlic, scallions and snow peas and stir-fry for 2 minutes until the peas are tender-crisp.
3. Remove from wok. Add remaining 1 1/2 teaspoons oil along with scallops and stir-fry for 1 minute.
4. Stir in chicken stock mixture and cook until slightly thickened, about 1 minute.
5. Add scallion-snow pea mixture along with walnuts.
6. Cook and toss about 1 minute longer, taking care not to overcook the scallops.
7. Serves 4.

cornstarch, chicken stock, sherry, soy sauce, ginger root, red pepper, vegetable oil, garlic, scallions, snow peas, sea scallops, walnut halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819665 (may not work)