||Spicy Scallop Stir Fry
1 medium onion, cut in thin strips
2 large cloves garlic, pressed
2 tsp ginger root, grated
1 tsp vegetable oil
1 tsp cilantro-infused oil
1 lb large sea scallops - see note
flour for dredging
2 1/2 cups snow peas, cut and trimmed diagonally
1/2 cup chicken broth
1/4 cup hoisin sauce
1 tbsp reduced sodium soy sauce
2 tsp rice vinegar (not rice wine vinegar)
1 tsp corn starch
3 tbsp Better Than Hot 20 Pepper Hot Sauce
1 package ramen noodles, cooked and drained - see note
2 tbsp roasted sesame oil
Heat the oils in a wok.
Dredge scallops in flour and shake off excess. Place scallops in wok and sear on both sides.
Cook for about 2 minutes, turning once. Remove from wok.
Add onion, garlic and ginger to wok. Stir-fry for 2 minutes. Add snow peas.
Stir-fry for another minute.
In a medium bowl, combine broth, hoisin sauce, soy sauce, rice vinegar, corn starch and 20 Pepper Hot Sauce.
Whisk well. Add to mixture in wok. Cook for 3 minutes, stirring often.
Add reserved scallops. Cook for another minute or so until scallops are no longer translucent
and sauce is thickened.
Toss scallop mixture with ramen noodles in a large serving bowl.
Drizzle with a bit of sesame oil.
NOTES: For scallops, trim off the little muscle on the side of each scallop.
Wash and dry well, in between paper towels.
For ramen noodles, first discard packet of seasoning mix. Place noodles in a large bowl.
Cover with boiling water. Cover the bowl with a plate so the noodles steam.
Discard water after 4 minutes so the noodles are cooked and they don't get mushy.
Drain the noodles, drizzle with a touch of sesame oil and mix well to coat.