Scallop and Snap Pea Stir-Fry

Instructions

1. 1

   Cook the rice. Whisk the oyster sauce, soy sauce, cornstarch, and 3 tbsp water.

2. 2

   Pat the scallops dry. Heat 1 tbsp oil in a wok or large skillet over high heat and sear the scallops 1 to 2 minutes until just opaque. Remove.

3. 3

   Add the remaining oil, snap peas, and sliced pepper; stir-fry 3 minutes. Add garlic and ginger for 30 seconds.

4. 4

   Return the scallops, pour in the sauce, and toss until glossy, about 1 minute.

5. 5

   Serve over rice right away.