Iris Tsai's Scallop, Mushroom, Red Pepper Stir-Fry
1 pound sea scallops, sliced into 3 or 4 slices each
2 long slices ginger, finely chopped
2 cloves garlic, finely chopped
1 scallion, finely chopped
1/2 cup oyster sauce
2 tablespoons soy sauce
2 tablespoons honey
1 cup hen of the woods mushrooms, florets torn
1 1/2 cups snap peas, blanched
1 big red bell pepper, cut into 1-inch dice
Kosher salt and freshly ground black pepper
Canola oil for cooking
Hot rice for serving
1. Put 1/4 cup oil in hot frying pan.
2. In a large bowl, combine scallops, chopped ginger, garlic, scallions, oyster sauce, soy sauce and honey. Let marinate for one minute.
3. Add contents of bowl (marinade and all) to hot wok. Stir-fry until scallops start to become opaque.
4. Add mushrooms and diced red pepper and stir-fry until scallops are just cooked through.
5. Serve over hot rice.