Stir-Fried Scallops With Sugar Snap Peas

Sandyg61's Note:

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.

• Total Time: 14 mins
• Prep Time: 10 mins
• Cook Time: 4 mins

Ingredients:

Servings: 4

• 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 ½ tablespoons oyster sauce
• 2 teaspoons low sodium soy sauce
• ½ 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.

Reviews

[Pa. Hiker]

Excellent taste, easy to make, but way too much sauce. Next time I make this, and I will, I plan on cutting the liquid by half.

[Sutefani]

This was very good as prepared with one exception--I added 1/2 teaspoon of soy sauce since step 5 mentioned soy but the ingredient wasn't listed . . . and I believe this made the dish a big more salty than I'd prefer it. Regardless, I'll make it again without my interpretation of step 5 (meaning, I'll leave out the soy sauce), and I'm sure it will become a five-star recipe. The ginger really makes this dish. Yum!