Stir-Fried Scallops With Sugar Snap Peas

Submitted by Sandyg61

"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."

 

• Ready In: 14mins
• Ingredients: 11
• Serves: 4

ingredients

• 29.58 ml oil
• 2 garlic cloves, minced
• 14.78 ml ginger, minced
• 302.54 g sugar snap pea
• 453.59 g scallops
• 2 scallions, cut into 1 inch lengths
• 36.97 ml oyster sauce
• 9.85 ml low sodium soy sauce
• 2.46 ml sesame oil
• 9.85 ml 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!