Stir-Fried Scallops with Bean Sauce
"Medium-spicy, savory, and salty, with a rich soy-sauce red color—excellent over rice."
Ingredients
Scallops
One bag
Green and red bell peppers
As needed
Ginger
As needed
Corn oil
As needed
Pixian doubanjiang (broad bean chili paste)
One teaspoon
Light soy sauce
As needed
Garlic
As needed
Instructions
1
Step 1
Thaw the scallops.
2
Step 2
Remove the gills, and remove the stomach as well if you don't care for it. This depends on personal preference.
3
Step 3
Green and red bell peppers, ginger, and garlic.
4
Step 4
Heat an appropriate amount of oil in the pan, then add the ginger, garlic, and green and red bell peppers and stir-fry until fragrant.
5
Step 5
Add in one teaspoon of Pixian doubanjiang.
6
Step 6
Stir-fry until the red oil releases.
7
Step 7
Pour in an appropriate amount of boiling water.
8
Step 8
Add in the scallops.
9
Step 9
Cover with a lid and simmer for four to five minutes.
10
Step 10
The Pixian doubanjiang is already salty enough; just add a little light soy sauce to season.
11
Step 11
Finished.
12
Step 12
Finished.
