Seafoods recipes

Spicy Scallops

Course : Seafoods
Serves: 2

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Ingredients:

1 pound scallops -- sliced

1/2 medium red pepper -- diced

1/2 medium green pepper -- diced

6 medium water chestnuts -- sliced

1 1/2 teaspoons dried cloud-ear mushroom

3 tablespoons chopped scallions

1 teaspoon minced ginger

1/2 teaspoon minced garlic

2 cups peanut oil

---SAUCE---

3 tablespoons soy sauce

1/8 teaspoon white pepper

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoons Shao-Hsing wine

1 teaspoon vinegar

1/4 cup chicken broth

1/2 teaspoon chile paste

1 teaspoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon cornstarch

2 teaspoons water

Preparation / Directions:

Soak mushrooms in hot water for 1/2 hour. Mix cornstarch and water to form a paste, set aside. Heat wok. Add oil. Heat to about 350 F. Add scallops, peppers, water chestnuts and cloud ears and stir-fry for 2 minutes. Drain ingredients and oil. Leave 3 tbls. oil in wok. Turn heat up high. Add garlic, ginger, scallions. Stir 3 times and add sauce ingredients. Bring to a boil. Add scallops and vegetables. Bring to a boil again. Quickly stir cornstarch paste, and slowly add, while stirring, until desired thickness is achieved.

Spicy Scallops

Ingredients:

Preparation / Directions:

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