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
Total Time: 30 minutes
Ingredients:
- 1-1/2 lb. bay scallops
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1 tsp. sugar
- 1 Tbsp. rice vinegar or white wine vinegar
- 1 tsp. sesame oil
- 2 tsp. minced fresh ginger root
- 2 tsp. cornstarch
- 1 egg white
- 1 pint strawberries
- 2 Tbsp. oil
- 1/2 lb. frozen sugar snap peas, thawed and drained
- 3 Tbsp. lemon juice
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, ginger root, cornstarch, and egg white and beat until foamy, then add scallops and stir gently to coat well. Cover and chill in the refrigerator for 1 hour.
Hull strawberries and cut each into quarters.
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 sugar snap peas and stir-fry for 1 minute. Then add strawberries and lemon juice and stir-fry gently for 1-2 minutes longer just to heat through. Serve immediately over hot cooked rice. Serves 4
