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KUNG PAO SCALLOPS AND SUGAR SNAPS




Source of Recipe


Cooking Club of America Monthly News


Recipe Introduction


This traditional Chinese stir-fry comes from the Szechuan province. The base of the dish is hoisin sauce, a condiment made from soy beans, sugar, vinegar, garlic and spices. The dish cooks quickly, so have everything chopped and measured before you begin. Serve it over white or brown rice, or even couscous


List of Ingredients




1/2 cup dry sherry or orange juice
2 tablespoons sherry vinegar or rice vinegar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1 tablespoon water
1 lb. sugar snap peas
2 tablespoons peanut oil
3 green onions, minced
2 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 to 1 teaspoon crushed red pepper
1 cup unsalted roasted peanuts
1 red bell pepper, diced
8 oz. sea scallops, halved
1 teaspoon dark sesame oil



Recipe



1. In small bowl, whisk together sherry, vinegar, soy sauce, hoisin sauce, cornstarch and water until well-combined.

2. Bring large pot of salted water to a boil; add peas. Cook 30 seconds; drain.

3. Heat wok or large skillet over high heat until hot. Add peanut oil; tilt wok to coat bottom and sides. Add green onions, garlic, ginger and crushed red pepper; cook 30 seconds. Add peanuts and bell pepper; cook 30 seconds. Add scallops; cook 1 minute. Stir in peas; cook 30 seconds. Stir in sherry mixture; cook 1 minute or until thickened and scallops are opaque. Drizzle with sesame oil; toss.

4 servings