Colorful Scallops

Name: Colorful Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 300 g Fresh scallops (coated with starch); 20 g Carrot balls (blanched); 20 g Cucumber balls (blanched); 20 g Straw mushrooms (blanched); 5 g Rehydrated shiitake mushrooms (blanched); 2 g Salt; 3 g MSG; 5 g Cooking wine; 2 g White pepper; to taste Starch (for coating and thickening); to taste Oil (for stir-frying)

A Hunan-style seafood dish featuring fresh scallops as the main ingredient, stir-fried with a variety of colorful vegetables. It has a vibrant, appealing appearance and a fresh, delicious flavor.

25 min

Easy

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Ingredients

Fresh scallops (coated with starch) 300 g

Carrot balls (blanched) 20 g

Cucumber balls (blanched) 20 g

Straw mushrooms (blanched) 20 g

Rehydrated shiitake mushrooms (blanched) 5 g

Salt 2 g

MSG 3 g

Cooking wine 5 g

White pepper 2 g

Starch (for coating and thickening) to taste

Oil (for stir-frying) to taste

Instructions

Blanch and prepare ingredients

Blanch the carrot balls, cucumber balls, straw mushrooms, and shiitake mushrooms in boiling water. Coat the scallops with starch and set aside.

Stir-fry the scallops

Heat oil in a wok until hot, quickly stir-fry the scallops until just cooked through, then set aside.

Combine and thicken

Leave a little oil in the wok, add all the main ingredients along with the salt, MSG, cooking wine, and white pepper, and stir-fry. Drizzle in a small amount of starch slurry to thicken, finish with a drizzle of oil, and serve.