Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Sea scallops; washed,drained
-cubed
1 ts 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 ts 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

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