*  Exported from  MasterCook  *

                         SPICY SCALLOPS STIR-FRY

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Sea scallops -- washed,drained
                        -cubed
   1       t            Rice wine vinegar
   3       tb           Peanut oil
   2       tb           Soy sauce
   4                    Dried red chile
   3       ts           Rice wine vinegar
                        Peppers
   2       tb           Cornstarch
   1                    Star anise
   2       ts           Cornstarch
   4       sl           Ginger
     1/2   ts           Sugar
   3       cl           Garlic -- smashed and peeled
     1/4   c            Chicken stock
   2       ts           Oyster sauce
   1       tb           Peanut oil
   1       t            Seame oil
   4                    Scallions -- cut into 2"
                        -pieces
     1/2   ts           Chili paste
     1/2   lb           Snow peas -- stringed
   2       lg           Red bell peppers -- cored,
                        -seeded and cut into 1" dice
   2       ts           Sugar
   1       tb           Soy sauce

  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
 


                   - - - - - - - - - - - - - - - - - -