Spicy Stir-Fried Scallops

Name: Spicy Stir-Fried Scallops
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g Scallop meat (remove the internal gills, wash, and slice from top to bottom into 5 mm round pieces); 15 g Canned bamboo shoots (wash, remove the stem end, and cut into even slices); 15 g Mushrooms (after soaking, wash, remove the stems, and cut into slices); 20 Green peas; 40 g Peanut oil; 15 g Cooking wine; 1.5 g Starch (for thickening); 50 ml Chicken broth; 15 g Green onion (peel, wash, and mince); 10 g Ginger (peel, wash, and mince); 10 g Garlic (peel, wash, and mince); 2 g Chili powder; 15 g Soy sauce; 2 g MSG

Korean-style spicy stir-fried scallops — fiery, tender, and silky in texture.

30 min

Easy

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Ingredients

Scallop meat (remove the internal gills, wash, and slice from top to bottom into 5 mm round pieces) 200 g

Canned bamboo shoots (wash, remove the stem end, and cut into even slices) 15 g

Mushrooms (after soaking, wash, remove the stems, and cut into slices) 15 g

Green peas 20

Peanut oil 40 g

Cooking wine 15 g

Starch (for thickening) 1.5 g

Chicken broth 50 ml

Green onion (peel, wash, and mince) 15 g

Ginger (peel, wash, and mince) 10 g

Garlic (peel, wash, and mince) 10 g

Chili powder 2 g

Soy sauce 15 g

MSG 2 g

Instructions

Prepare the ingredients

Remove the internal gills from the scallops, wash them, and slice from top to bottom into 5 mm round pieces. After rehydrating the mushrooms, wash them and remove the stems; cut them into slices along with the canned bamboo shoots. Peel the green onion, ginger, and garlic, wash them, and mince everything; set aside.

Blanch

Place the scallop slices, bamboo shoots, mushrooms, and green peas into a pot of boiling water, blanch briefly, and drain well.

Stir-fry

Heat a wok and add the peanut oil; once it reaches medium heat, add the chili powder, minced green onion, ginger, and garlic, and stir-fry to release the aroma. Add the scallop slices, bamboo shoots, mushrooms, and green peas, and toss a few times. Add the soy sauce, MSG, and cooking wine to season to taste, then add a pinch of starch to thicken, and it is ready to serve.