Recipe from Wok & Stir Fry p. 150
3 tbsp peanut or corn oil
2 tbsp sesame oil
16 large scallops, halved
8 oz/225 g small shitake mushrooms
1 1/2 cup snow peas
2 tsp finely chopped fresh ginger
3 garlic cloves, finely chopped
2 tsp light soy sauce
1 lime
Heat a wok over high heat, then add the oils. Stir-fry the scallops for 1 minute. Add the mushrooms and snow peas and stir-fry for an additional minute.
Add the ginger, garlic, soy sauce, and a splash of water to moisten. Stir-fry for an additional 1-2 minutes, until the vegetables are just tender.
Add the lime juice and season to taste with salt and pepper. Serve immediately.
Update from 11/13/12: Added porcini mushrooms. Was an excellent decision.
3 tbsp peanut or corn oil
2 tbsp sesame oil
16 large scallops, halved
8 oz/225 g small shitake mushrooms
1 1/2 cup snow peas
2 tsp finely chopped fresh ginger
3 garlic cloves, finely chopped
2 tsp light soy sauce
1 lime
Heat a wok over high heat, then add the oils. Stir-fry the scallops for 1 minute. Add the mushrooms and snow peas and stir-fry for an additional minute.
Add the ginger, garlic, soy sauce, and a splash of water to moisten. Stir-fry for an additional 1-2 minutes, until the vegetables are just tender.
Add the lime juice and season to taste with salt and pepper. Serve immediately.
Update from 11/13/12: Added porcini mushrooms. Was an excellent decision.
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