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peanut oil ginger chopped garlic chicken stock soy sauce fish sauce sauce black bean garlic sauce pepper sauce tabasco brand sauzon corn starch peanut oil Bok choy stalks green beans cabbage stir-fry small corn - bean sprouts bamboo shoots mushrooms
Viewed: 45 - Published at: 2 years agoIngredients
- 2 Tbsp. peanut oil
- 2 1/4 lb fresh bay scallops fresh
- 1 1/2 ounce chopped ginger chopped
- 5 x garlic cloves chopped
- 1 1/2 c. chicken stock
- 1/2 tsp sweet soy sauce
- 1 1/2 Tbsp. fish sauce
- 1 tsp hoison sauce
- 1 tsp black bean garlic sauce
- 4 Tbsp. Tabasco brand Pepper Sauce
- 4 Tbsp. Tabasco brand Green Pepper Sauce Szechwan pepper corns - (10 turns) fresh grnd
- 1 pkt Goya sauzon
- 2 Tbsp. corn starch - (to 3)
- 3 Tbsp. peanut oil
- 2 x Bok choy stalks large diced
- 12 ounce fresh green beans cut in thirds, and blanched
- 1 x Napa cabbage head diced
- 1 can stir-fry small corn - (15 ounce)
- 1 can bean sprouts - (14 ounce)
- 1 can bamboo shoots - (8 ounce)
- 1 can whole straw mushrooms - (15 ounce)
Method
- In a large wok or possibly cast iron pan, add in peanut oil.
- Just before pan is smoking warm, add in ginger and garlic and saute/fry till fragrant.
- Add in scallops, salt and pepper to taste.
- Saute/fry 2 to 3 min.
- Remove scallops from pan and set aside.
- With the remaining juice from the scallop pan, add in chicken stock and additional sauce ingredients.
- Let simmer for 10 min.
- Thicken with 2 to 3 Tbsp.
- of corn starch.
- If too thick, add in more chicken stock.
- To make vegetables, again in large wok or possibly cast-iron pan, add in peanut oil till smoking warm.
- Add in Bok choy and green beans and saute/fry 2 min.
- Add in remaining stir fry ingredients.
- After stir frying, saute/fry another 3 to 4 min, then place these ingredients on the serving platter.
- In same pan, reheat scallops mix.
- Place on top of stir fry vegetables.
- To dish, pour sauce over dish or possibly serve separately.
- If you like, garnish with black sesame seeds, Daikon radish strings and Daikon radish coins.
- This recipe yields 12 servings.
