Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 1-1/4 lb. bay scallops
- 1/4 tsp. salt
- dash white pepper
- 1 tsp. sugar
- 1 Tbsp. rice vinegar or white wine vinegar
- 1 tsp. sesame oil
- 2 tsp. cornstarch
- 1 egg white
- 1 pint strawberries
- 1/2 lb. frozen sugar snap peas, thawed
- 2 Tbsp. oil
- Juice of 1 lemon
- 1 tsp. minced fresh ginger root
- 2 tsp. sugar
Preparation:
Hull strawberries and cut each into 6 wedges.
In wok or large skillet, heat oil and add scallops mixture. Stir fry over medium high heat for 3-5 minutes, or until just opaque. Add strawberries, sugar snap peas, lemon juice, ginger root, and sugar and cook for 1-2 minutes longer just to heat through, stirring gently but constantly. Serve immediately. Serves 4


