Scallop and Sugar Snap Pea Stir-Fry

Scallop and Sugar Snap Pea Stir-Fry
Photo by James Carrier


  • ½ cup slivered fresh basil leaves
  • 2 tablespoons vegetable oil
  • 12 ounces sugar snap peas, trimmed and blanched
  • 1 tablespoon cornstarch
  • 2 tablespoons mirin or rice wine
  • ½ cup fat-skimmed chicken broth
  • 2 tablespoons thinly sliced green onions
  • + 3 more ingredients
    • 1 tablespoon minced garlic
    • ¼ teaspoon hot chile flakes
    • 12 ounces sea scallops, rinsed and patted dry

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...

View full recipe at My Recipes


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