Prepare all the ingredients before you start cooking, because stir frying demands they be added to the skillet quickly. Make sure the scallops smell fresh when you purchase them, and use them within 1 day after purchase.
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:
Wash and pat scallops dry with paper towels. Cut them in half if they are very large. In medium bowl, combine salt, pepper, sugar, rice vinegar, sesame oil, cornstarch, and egg white and beat well, then add scallops and stir gently to coat well. Chill in the refrigerator for 1 hour.
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
