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Make your own Oriental sauce by combining oyster and soy sauces with a little honey. If you have some sweet/sour sauce, use that instead.
Including seafood in your entree does not need to break the bank when you stretch it by combining with your favorite seasonal vegetables.
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- 1 pint of snow peas - about 4 cups loosely packed.
- O.K. to substitute and/or combine any seasonal veggies including asparagus, stringbeans, zucchini, leeks, etc.
- 4 oz. package of 99.99c bay scallops
- 1 tbsp. cornstarch or flour
- 2 tbsp. of oil for stir frying
- 1 tbsp. chopped garlic - fresh or jar
- Salt and pepper to taste
Oriental Stir Fry Sauce
- 2 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 1 tsp. honey or sugar
- 1 tsp. fresh chopped or powered ginger - optional
- 1/4 cup of water or broth
- O.K. to substitute sweet and sour sauce for oyster sauce (leave out honey/sugar)
Tear off stems from snow peas if necessary; a tough string will sometimes come off with them as well. Rinse and drain scallops and add 1 tbsp. of cornstarch, or flour, to scallops - mix well in a bowl. Mix all ingredients of Oriental Stir Fry Sauce in separate bowl and set aside.
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Heat 1 tbsp. oil in medium/hot wok, or large pan. Stir fry snow peas quickly for a minute. They do not need to cook through yet. Clear middle area of wok and add 1 tbsp. of oil, then saute scallops. Stir fry for a minute until they go from semi-transparent to opaque white. Pour in Oriental Sauce and mix well. Allow to cook for a couple minutes until sauce thickens, this will finish cooking scallops and snow peas. Ready to eat; accompany rice or noodles.
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3 comments:
It looks yummy.
Another thing I never seem to get right...Scallops
I'm SO jealous!!! I'd just love to find 4 oz of bay scallops for $.99 anywhere... but I wish OUR $ stores on the East Coast had fresh/frozen foods. It's all canned/bottled/boxed. Sigh...
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