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Scallop and Sugar Snap Pea Stir-Fry

 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
Step 1
1

Cut sugar snap peas on the diagonal into about 1/2-inch lengths. Cut scallops in half to form half-moon shapes.

Step 2
2

In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended.

Step 3
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.

Step 4
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.

Step 5
5

Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil.

Step 6
6

Serve with cooked rice.