Recipe - Szechuan Scallops And Snow Pea Stir Fry

One half pound Sea scallops

SZECHUAN SAUCE
1 Clove garlic
2 cup Boiling water
1 cup Uncooked rice
1 pack Frozen snow peas
1 Onion; cut or sliced up
1 Green bell pepper; cored,
seeded & cut or sliced up
2 tablespoon Canola oil
1 cn (small) cut or sliced up mushrooms
Soy sauce

Date: Tue, 18 Jun 1996 07:27:14 0800

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Place the scallops in a flat, shallow, glass pan in a single layer. Pour
on Szechuan sauce to cover. Squeeze the garlic clove(s) into the sauce
using a garlic press. Stir thoroughly to blend. Let stand for 1 hour. Add
the rice to the boiling water. Lower the heat to a very low, gentle simmer.
Cover. Simmer until the water is all absorbed (2030 minutes). Heat the
wok. Add the oil. Stir fry the onion and green pepper. Add the scallops.
Stir fry until heated through. Add the pea pods and mushrooms. Stir fry
until the pea pods are tender crisp (the rice should be ready at this
time). Serve hot over the cooked rice with soy sauce alongside. ~~~ Ed
Hunter

EATL DIGEST 18 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.