Gingered Stir Fry with Scallops and Snow Peas
2 tablespoons low-sodium soy sauce
1 teaspoon Chinese chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
¼ cup fresh ginger, cut into fine matchsticks
½ pound snow peas
1 pound sea scallops, muscle removed
4 small scallions, thinly sliced on the diagonal
Steamed rice, for serving
In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the scallops to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds.
Whisk the chile sauce, add it to the skillet and stir-fry until the scallops are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.