Stir-Fried Scallops With Sugar Snap Peas |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. corected for the missing amount of soy sauce. Ingredients:
2 tablespoons oil |
2 garlic cloves, minced |
3 teaspoons ginger, minced |
2/3 lb sugar snap pea |
1 lb scallops |
2 scallions, cut into 1 inch lengths |
2 1/2 tablespoons oyster sauce |
2 teaspoons low sodium soy sauce |
1/2 teaspoon sesame oil |
2 teaspoons sugar |
cooked rice |
Directions:
1. Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
2. Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
3. Add the peas and cook for 1 minute.
4. Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
5. Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
6. Serve with rice.
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