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