Stir-Fried Scallops With Walnuts And Snow Peas - cooking recipe

Ingredients

1 Tbsp. cornstarch
1/2 c. defatted, reduced-sodium chicken stock
2 Tbsp. dry sherry
2 Tbsp. reduced-sodium soy sauce
1 tsp. peeled, minced ginger root
1/4 tsp. red pepper flakes or to taste
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
8 scallions (including green tops), sliced diagonally into 1-inch lengths
1 1/2 c. snow peas, strings removed (about 1/3 lb.)
1 1/4 lb. sea scallops, halved or quartered and patted dry
3 Tbsp. coarsely chopped walnut halves, toasted

Preparation

Place cornstarch in small bowl; slowly whisk in chicken stock. Whisk in sherry, soy sauce, ginger and red pepper flakes.
Place 1 1/2 teaspoons oil in a wok or nonstick skillet over high heat. When oil is hot, add garlic, scallions and snow peas and stir-fry for 2 minutes until the peas are tender-crisp.
Remove from wok. Add remaining 1 1/2 teaspoons oil along with scallops and stir-fry for 1 minute.
Stir in chicken stock mixture and cook until slightly thickened, about 1 minute.
Add scallion-snow pea mixture along with walnuts.
Cook and toss about 1 minute longer, taking care not to overcook the scallops.
Serves 4.