STIR-FRY AT IT'S BEST WITH SCALLOPS WOW!!!!!!!! ENJOY DAN:

            SCALLOPS AND SNAP PEAS STIR FRY by CHEF DAN:

Serves 4         (220 calories)

INGREDIENTS:

1/2-cup chicken broth

12 ounces snap peas, trimmed, cut on the bias in 1/2-inch lengths

12 ounces sea scallops, rinsed and patted dry

1 tablespoon hoisin sauce

2 tablespoons rice wine, mirin, or sake

1 tablespoon cornstarch

2 tablespoons grape-seed oil

2 garlic cloves, minced

1 thumb-size fresh ginger, finely chopped

1/2-teaspoon Asian garlic-chili sauce

2 scallions cut on the bias in 1-inch lengths

1/2-cup fresh basil leaves, slivered

DIRECTIONS:

1.   Whisk together in a bowl chicken broth, hoisin sauce, sake, and cornstarch.

2.   Heat wok over medium-heat.

3.   Add the oil ad swirl to coat the surface of the wok.

4.   Add garlic, ginger, chili sauce and stir-fry for 30 seconds, or until fragment.

5.   Add peas and cook 1 minute.

6.   Add the scallops and scallions, cook 1 minute.

7.   Stir in chicken broth mixture and heat for 1 minute.

8.   Stir in half the basil, and then pour into serving bowls and sprinkle with reaming fresh basil.

9.   Serve with jasmine rice or quinoa (160 calories)

ENJOY DAN:                         BON-APPETITE!!