Scallop and Snow Pea Stir Fry

>> Sunday, July 17, 2011

Scallop and Snow Pea Stir Fry
Sometimes we just need dinner to be simple and easy, especially on a Friday night when we have big plans after dinner. This easy stir fry can be on the table 25 minutes after you walk into the kitchen, and it's low fat and veggie rich as well.

When we make a stir-fry, we like to chop all the ingredients ahead of time and set them next to the wok in the order that we will add them to the pan. These dishes cook so quickly that it's nice to have everything ready to throw in when it's time. The shellfish remains tender, while the veggies stay crisp, just the way it should be.

Scallop and Snow Pea Stir Fry


2 cups white rice
4 cups water
1 tbsp vegetable oil
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 green onions, chopped
10 oz. fresh scallops (we used bay scallops here)
8 oz. snow peas
2 tbsp rice wine (saki or Shaoxing) or vermouth
1 tbsp soy sauce
3 tbsp chicken broth


Pour rice and water into a pan and heat to a boil. Reduce heat, cover, and simmer for 20 minutes.

Heat oil in a wok until shimmering. add the garlic, onions, and ginger and stir-fry for two minutes. Add the scallops and snow peas and stir-fry for 3 minutes, or until the scallops are white and just done.

Whisk together the wine, soy sauce, and broth. Pour over the scallops and heat through. Serve over the rice.

Serves 4


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