Chinese Stir Fried Scallops with Mushrooms and Snow Peas

Ingredients

  • 1/2 lbs sea scallops, quartered
  • 2 clove garlic, minced
  • 1 egg white
  • 2 tsp dry sherry
  • 2 tsp soy sauce
  • 2 tsp corn starch
  • 2 tsp canola or peanut oil
  • 1 cup sliced mushrooms, stems removed
  • 1 cup snow peas
  • 1 tsp fresh ginger, minced
  • kosher salt and fresh cracked black pepper to taste
This is a great recipe to hone your Chinese cooking skills. This is basically a Cantonese recipe. If you would prefer it spicier add some whole dried hot chilies or some red pepper flakes.


  • Mix the egg white with half the cornstarch and half the oil in a small bowl.
  • Add the scallops and coat. Marinate for 5 minutes.
  • Heat a wok or large saute pan using high heat and add the scallops and stir fry until the scallops are opaque. Take not care to over cook.
  • Transfer scallops to a serving plate and leave the sauce in the pan.
  • In a bowl mix the remaining cornstarch, the sherry wine, and soy sauce with 1/2 cup of water.
  • Season with salt and pepper.
  • Mix corn starch until it is completely dissolved.
  • Using high heat add the remaining oil to the pan.
  • Add the garlic and ginger and stir fry for about 30 seconds.
  • Add the snow peas and the mushrooms and stir fry for about 1 minute.
  • Add the cornstarch mixture and stir until sauce thickens.
  • Pour over scallops, and serve.

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