Colorful Scallops

Name: Colorful Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 g Scallops (coated with starch); 20 g Carrot balls (blanched in boiling water); 20 g Cucumber balls (blanched in boiling water); 20 g Straw mushrooms (blanched in boiling water); 5 g Soaked shiitake mushrooms (blanched in boiling water); 2 g Salt; 3 g MSG; 5 g Cooking wine; 2 g Black pepper; to taste Starch (for coating and sauce thickening); to taste Cooking oil (for stir-frying)

Hunan-style seafood stir-fry: fresh scallops are stir-fried with carrot balls, cucumber balls, straw mushrooms, and shiitake mushrooms, yielding a dish with bright, appealing color and rich, fresh flavor.

20 min

Easy

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Ingredients

Scallops (coated with starch) 300 g

Carrot balls (blanched in boiling water) 20 g

Cucumber balls (blanched in boiling water) 20 g

Straw mushrooms (blanched in boiling water) 20 g

Soaked shiitake mushrooms (blanched in boiling water) 5 g

Salt 2 g

MSG 3 g

Cooking wine 5 g

Black pepper 2 g

Starch (for coating and sauce thickening) to taste

Cooking oil (for stir-frying) to taste

Instructions

Blanching and Coating

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

Stir-frying Scallops

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

Stir-frying and Thickening

Leave a small amount of base oil in the wok, add all main ingredients and seasonings (salt, MSG, cooking wine, black pepper), stir-fry evenly, drizzle with a small amount of water starch to thicken the sauce, add a splash of clear oil, then serve.