The Crystal Lady

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 Scallops and Sugar Peas
Sent in by Cindy Moudy from Mo.  Sept 2004

SCALLOPS AND SUGAR PEAS

This Chinese stir-fry comes from the Szechuan province. The base of the dish is hoisin sauce, a condiment made from soy beans, sugar, vinegar, garlic and spices. The dish cooks quickly, so have everything chopped and measured before you begin. Serve it over white or brown rice, or even couscous.

1/2 cup dry sherry or orange juice
2 tablespoons sherry or rice vinegar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1 tablespoon water
1 lb. sugar snap peas
2 tablespoons peanut oil
3 green onions, minced
2 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 to 1 teaspoon crushed red pepper
1 cup unsalted roasted peanuts
1 red bell pepper, diced
8 oz. sea scallops, halved
1 teaspoon dark sesame oil

<>1. In small bowl, whisk together sherry, vinegar, soy sauce, hoisin sauce, cornstarch and water until well-combined.
2. Bring large pot of salted water to a boil; add peas. Cook 30 seconds; drain. <>
3. Heat wok or large skillet over high heat until hot. Add peanut oil; tilt  Pan  to coat bottom and sides. Add green onions, garlic, ginger and crushed red pepper; cook 30 seconds. Add peanuts and bell pepper; cook 30 seconds. Add scallops; cook 1 minute. Stir in peas; cook 30 seconds. Stir in sherry mixture; cook 1 minute or until thickened and scallops are opaque. Drizzle with sesame oil; toss.  About 4 servings