3 – 4)
200gms/7ozs snow peas (more if desired)
1 large onion – cut into wedges
2 – 3 cloves garlic – finely minced
1/3 – 1/2 cup Sweet Chilli Sauce For Chicken (Thai)
1/2 tsp chicken stock powder
1 heaped tsp cornflour
1 tbsp cooking oil
Remove veins and other bits off scallops, rinse and drain in colander.
Top and tail snow peas, cut into halves at an angle if they are too big/long.
Mix cornflour in a little water, set aside.
Heat oil in a wok over high heat, add onions and garlic and stir fry for about
Add sweet chilli sauce and snow peas.
When snow peas turn bright green, add scallops and sprinkle in the chicken
Stir-fry for a few minutes until scallops are cooked through.
Add cornflour mixture, stir until juices thicken, turn off heat.
Serve immediately over hot boiled/steamed rice.