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Ingredients

(Yield: 4 servings)

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

Instructions

  1. Cook scallops in small amount of boiling water 30 seconds; drain.
  2. Combine soy sauce, wine, cornstarch, sugar and 3/4 cup water.
  3. Cut each chili pepper open lengthwise, being careful not to cut all the way through.
  4. Heat vegetable oil in hot wok or large skillet over medium heat; add chilies and stir-fry 30 seconds. Remove chilies.
  5. 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.
  6. Remove from heat and stir in sesame oil. Serve immediately.

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