Scallop And Sugar Snap Pea Stir-Fry Recipe

Name: Scallop And Sugar Snap Pea Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces sugar snap peas, trimmed and blanched; 12 ounces sea scallops, rinsed and patted dry; 1/2 cup fat-skimmed chicken broth; 2 tablespoons mirin or rice wine; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 2 tablespoons thinly sliced green onions; 1 tablespoon minced garlic; 1/4 teaspoon hot chile flakes; 1/2 cup slivered fresh basil leaves

Servings: persons

12 ounces sugar snap peas, trimmed and blanched
12 ounces sea scallops, rinsed and patted dry
1/2 cup fat-skimmed chicken broth
2 tablespoons mirin or rice wine
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 tablespoons thinly sliced green onions
1 tablespoon minced garlic
1/4 teaspoon hot chile flakes
1/2 cup slivered fresh basil leaves

1
Cut sugar snap peas on the diagonal into about 1/2-inch lengths. Cut scallops in half to form half-moon shapes.
2
In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended.
3
Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir in green onions, garlic, and chile flakes. Stir until fragrant, 30 to 45 seconds.
4
Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.
5
Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil.
6
Serve with cooked rice.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces sugar snap peas, trimmed and blanched, 12 ounces sea scallops, rinsed and patted dry, 1/2 cup fat-skimmed chicken broth, 2 tablespoons mirin or rice wine, and more.

Yes, Scallop And Sugar Snap Pea Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop And Sugar Snap Pea Stir-Fry

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