Recipe: Sichuan Scallops

SICHUAN SCALLOPS

2 tablespoons peanut or canola oil
1 1/2 pounds sea scallops (may substitute shrimp)
2 cloves garlic, peeled and crushed
1 dried red chili pepper, minced, or crushed red chili peppers to taste
1/2 teaspoon five-spice powder
1-inch piece fresh ginger root, peeled and cut into matchstick-size strips
2 tablespoons rice wine (may substitute sake or sherry)
2 tablespoons soy sauce
3 tablespoons water
6 scallions (tender green and white parts), coarsely chopped
1 small red onion, thinly sliced
1 teaspoon sugar

Heat the oil in a wok or a large skillet over high heat. Add the scallops in a single layer, being careful not to crowd the pan (may have to work in batches).

Cook the scallops until seared on both sides but not cooked through, about 1 minute per side. Transfer the scallops to a plate; set aside.

Add the garlic, chili pepper, five-spice powder and ginger and stir-fry for 1 minute.

Add the rice wine, soy sauce, water, scallions, onion and sugar and stir-fry for 1 minute.

Return the scallops to the wok or skillet and cook, stirring gently, until cooked through, no more than 2 minutes.

Transfer the scallops and vegetables to individual plates and serve immediately.

Servings: 4
Adapted from source: The Asian Collection: Traditional Flavors From the East by Oona van den Berg