Stir-fry of snow peas and scallops with ginger
Diandra
ingredients
- 8 ounces snow peas
- 8 ounces sea scallops
- 3 tablespoons sake
- 1 tablespoon cornstarch
- salt and black pepper
- 1 tablespoon vegetable oil
- 1 (1-inch) piece of fresh ginger, peeled and thinly sliced
- 5 tablespoons dashi broth (recipe in book)
- 1 teaspoon rice vinegar
- 1 teaspoon Sesame oil
directions
- 1
Remove the sting from the snow peas. Cut the scallops in half horizontally and place in a bowl. Ad 1 tablespoon of the sake, the cornstarch, and a pinch of salt. Toss to coat.
- 2
Heat a wok or large skillet, add the vegetable oil, and sauté the ginger slices to flavor the oil. Add the scallops and stir-fry for 3 minutes. Add the snow peas and cook 3 minutes longer. Add the dashi stock and bring to a boil, then add the remaining sake, the vinegar, and sesame oil and return to a boil before turning off the heat. Adjust the seasoning with salt and pepper and serve.
Source: Japanese Light
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