INGREDIENTS
1 lb. scallops
¼ cup Chinese rice wine or dry sherry
4 tsp. oyster sauce
4 tsp. cornstarch
1 TBSP. rice vinegar
2 TSP. sugar
1 tsp. chili-garlic sauce
4 tsp. canola oil
1 TBSP. finely grated peeled fresh ginger
2 scallions, chopped
3 celery stalks, cut into ½-inch slices
1 large red bell pepper cut into ¾ inch pieces
DIRECTIONS
Combine scallops. 2 TBSP. rice wine, 2 tsp. oyster sauce, and 3 tsp. cornstarch in a medium bowl; toss to coat.
Combine vinegar, sugar, chili-garlic sauce, remaining 2 TBSP. rice wine, remaining 2 tsp. oyster sauce and remaining 1 tsp. cornstarch in a separate bowl.
Heat 2 tsp. oil in a wok or large nonstick skillet over medium-high heat until very hot.
Add ½ of scallops; cook until browned, 2 minutes per side; transfer to plate.
Add 1 tsp. of oil and repeat with rest of scallops.
Wipe out skillet with paper towels; return to heat.
Add remaining 1 tsp. oil.
Add ginger and scallions; stir fry 30 seconds.
Add celery and bell pepper, stirring often, 2 to 3 minutes.
Add scallops and wine mixture, stirring until sauce thickens and scallops are cooked through.
Serves 4.
