Sixi Scallop (An Authentic Chinese Seafood Dish)

• 3/4 pounds, 2-18 ounces, weight Scallops
• 1 Tablespoon Rice Wine
• 1/4 teaspoons Salt
• 1/2 teaspoons White Pepper Powder
• 1 Tablespoon Oil
• 1 whole Red Pepper, Cut It Into 2cm Diamond Shapes
• 1 whole Yellow Pepper, Cut It Into 2cm Diamond Shapes
• 1 whole Carrot, Washed And Peeled. Cut It Into Slightly Thick Slices.
• 7 ounces, weight Mange Tout
• 1 clove Garlic, Chopped Finely
• 1/2 whole Chili, Cut It Into Thin Slices
• 1 slice Ginger, Chopped Finely
• 1/2 cups Stock
• 2 Tablespoons Potato Starch Or Corn Flour Water (1 Tablespoon Potato Starch Or Corn Flour Water : 2 Tablespoon Cold Water, Mix Them Evenly Before Pour It Into Dish)

1. 1.
2. Marinate scallops in rice wine and a couple pinches salt and pepper powder.
3. 2.
4. Heat a wok with 1 tablespoon oil and stir-fry yellow and red peppers first for 2 minutes.
5. 3.
6. Add carrot and keep stir-frying for another minute or two.
7. 4.
8. Add mange tout, garlic, chili and ginger.
9. Stir-fry everything for another 2 minutes.
10. 5.
11. Add scallops, stock and cover the lid and cook for 2 minutes.
12. 6.
13. Stir in potato starch and water and bring to a boil again.
14. Season to taste and adjust salt if needed.
15. Its now ready to serve.

rice wine, salt, white pepper, oil, red pepper, yellow pepper, carrot, tout, clove garlic, ginger, stock, starch

Taken from tastykitchen.com/recipes/main-courses/sixi-scallop-an-authentic-chinese-seafood-dish/ (may not work)