Serves: 4

Ingredients:

Directions:

In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.

In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they
are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the
scallops to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds.

Whisk the chile sauce, add it to the skillet and stir-fry until the scallops are opaque throughout and the sauce is thickened, about 1 minute longer.
Serve with steamed rice.