Email to Kim Shook      

Scallops or Shrimps w/ Sugar Snaps

Source of Recipe

The Essential Wok Cookbook


Recipe Introduction

I made this at Momma’s from a beautiful cookbook that she has. She’s made this dish a lot and they love it. We did it with some large shrimp that she got. It was just delicious and easy and fast. The cooking times were longer than called for in the recipe. I did this in a large frying pan. I would add a little stock or wine to the sauce to thin it out a little. She thought that it needed a little more sauce and so we doubled the amounts and it came out a little salty. Serve with rice or noodles.

List of Ingredients

2 1/2 T. oyster sauce
2 t. soy sauce
1/2 t. sesame oil
2 t. sugar
2 T. vegetable oil
2 large cloves garlic, crushed
3 t. finely chipped fresh ginger
10 oz. sugar snap peas
1 lb. scallops or shrimp
2 spring onions, cut into 3/4 inch lengths



Recipe

In a small bowl, mix together the oyster sauce, soy sauce, sesame oil and sugar, stirring until the sugar dissolves.

Heat a wok or a large sauté pan over medium heat and add the oil. When heated, add the garlic and ginger and cook for about 30 seconds. Add the sugar snaps and stir fry for about 1 minute [this took longer for me to get them as cooked as I like – you can cover the pan for a couple of minutes to steam them a little too]. Add the scallops or shrimp and the onions and cook until they are cooked through. Stir in the sauce and cook for an additional minute.

Serves 4