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SCALLOPS & SNOW PEAS

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

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

Makes 4 servings.

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