Scallops & Snow Peas

  • Servings: 4
  • Rating:


  • 3/4 pound fresh or thawed bay scallops
  • 2 tablespoons Kikkoman Soy Sauce
  • 2 tablespoons dry white wine
  • 4 teaspoons cornstarch
  • 1/2 teaspoon sugar
  • 3 small dried whole red chili peppers
  • 1 tablespoon vegetable oil
  • 1 medium onion, cut into 1-inch pieces
  • 2 teaspoons slivered fresh ginger root
  • 1/2 pound fresh snow peas, trimmed and cut diagonally in half
  • 1-1/2 teaspoons Oriental sesame oil


Cook scallops in small amount of boiling water 30 seconds; drain.

Combine soy sauce, wine, cornstarch, sugar and 3/4 cup water.

Cut each chili pepper open lengthwise, being careful not to cut all the way through.

Heat vegetable oil in hot wok or large skillet over medium heat; add chilies and stir-fry 30 seconds. Remove chilies.

Heat chili oil over high heat. Add onion and ginger; stir-fry 1 minute. Add snow peas; stir-fry 2 minutes longer. Add scallops, chilies and soy sauce mixture; cook and stir until sauce boils and thickens.

Remove from heat and stir in sesame oil. Serve immediately.