Spicy Scallops Stir-Fry

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Sea scallops; washed - drained
1 teaspoon	5ml	Rice wine vinegar
3 tablespoons	45ml	Peanut oil
2 tablespoons	30ml	Soy sauce
4		Dried red chile
3 teaspoons	15ml	Rice wine vinegar
		Peppers
2 tablespoons	30ml	Cornstarch
1		Star anise
2 teaspoons	10ml	Cornstarch
4		Ginger
1/2 teaspoon	2.5ml	Sugar
30		Garlic - smashed and peeled
1/4 cup	59ml	Chicken stock
2 teaspoons	10ml	Oyster sauce
1 tablespoon	15ml	Peanut oil
1 teaspoon	5ml	Sesame oil
4		Scallions - cut into 2"
1/2 teaspoon	2.5ml	Chili paste
1/2 lb	227g / 8oz	Snow peas - stringed
2 lbs	908g / 32oz	Red bell peppers; cored - seeded and cut into (large)
2 teaspoons	10ml	Sugar
1 tablespoon	15ml	Soy sauce

Recipe Instructions

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 peanut 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 until he scallops are heated and the sauce has thickened (1-2 minutes).

Serve immediately.

Source:
Bessie Jo Tillman, M.D.

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