Recipe - Ginger Scallops With Stir-Fried Broccoli Rabe

MARINADE
2 tablespoon Cornstarch
1/3 cup Water
1/3 cup Soy sauce
1/3 cup Chinese rice wine
3 tablespoon Sugar
1 One half tablespoon Minced peeled fresh
gingerroot
One half teaspoon Dried hot red pepper flakes
1 One half pound Bay scallops; tough muscles
removed, if necessary
1 pound Broccoli rabe (1 bunch);
hollow or coarse stems
discarded, stalks and
leaves cut diagonally into
1 1/2inch sections
2 Red bell peppers; cut into
thin strips
1/3 cup Water

In a small saucepan stir cornstarch into water to dissolve and stir in
remaining marinade ingredients. Bring mixture to a boil, whisking
constantly, and simmer, whisking, 1 minute. Cool marinade for 5 minutes.

Rinse scallops and drain. In a bowl toss scallops with half of marinade and
chill, covered, at least 1 hour or overnight. Reserve remaining marinade.

Wash broccoli rabe and drain well in a colander.

Heat wok or a deep 12inch skillet over high heat until hot and add oil.
Heat oil until it begins to smoke and stirfry scallops for 1 to 2 minutes
until just cooked. Remove scallops to a plate and keep warm.

Add bell peppers to wok and stirfry 1 minute. Add broccoli rabe and
stirfry until wilted slightly and bright green, about 1 minute. Add water,
tightly cover, and cook until greens are tender, 2 to 3 minutes. Add
reserved marinade, stirring, until vegetables are coated well and sauce has
thickened. Transfer vegetables to a platter and top with scallops.

Yield: 6