Stir-Fried Scallops With Sugar Snap Peas Recipe #179656
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.
by Sandyg61
14 min | 10 min prep
SERVES 4
- 2 tablespoons oil
- 2 garlic cloves, minced
- 3 teaspoons ginger, minced
- 2/3 lb sugar snap pea
- 1 lb scallops
- 2 scallions, cut into 1 inch lengths
- 2 1/2 tablespoons oyster sauce
- 2 teaspoons low sodium soy sauce
- 1/2 teaspoon sesame oil
- 2 teaspoons sugar
- cooked rice
- Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
- Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
- Add the peas and cook for 1 minute.
- Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
- Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
- Serve with rice.
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5 stars