Scallop And Sugar Snap Pea Stir-Fry

By Sunset
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12 ounces sugar snap peas, trimmed and blanched

12 ounces sea scallops, rinsed and patted dry

1/2 cup fat-skimmed chicken broth

2 tablespoons mirin or rice wine

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 tablespoons thinly sliced green onions

1 tablespoon minced garlic

1/4 teaspoon hot chile flakes

1/2 cup slivered fresh basil leaves

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