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Sixi Scallop (An Authentic Chinese Seafood Dish)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Sixi Scallops is my first post of 2011. Sixi scallops are quick to make, very healthy and a great example of authentic Chinese food.

Ingredients

  • ¾ pounds, 2-⅛ ounces, weight Scallops
  • 1 Tablespoon Rice Wine
  • ¼ teaspoons Salt
  • ½ teaspoons White Pepper Powder
  • 1 Tablespoon Oil
  • 1 whole Red Pepper, Cut It Into 2cm Diamond Shapes
  • 1 whole Yellow Pepper, Cut It Into 2cm Diamond Shapes
  • 1 whole Carrot, Washed And Peeled. Cut It Into Slightly Thick Slices.
  • 7 ounces, weight Mange Tout
  • 1 clove Garlic, Chopped Finely
  • ½ whole Chili, Cut It Into Thin Slices
  • 1 slice Ginger, Chopped Finely
  • ½ cups Stock
  • 2 Tablespoons Potato Starch Or Corn Flour Water (1 Tablespoon Potato Starch Or Corn Flour Water : 2 Tablespoon Cold Water, Mix Them Evenly Before Pour It Into Dish)

Preparation

1. Marinate scallops in rice wine and a couple pinches salt and pepper powder.

2. Heat a wok with 1 tablespoon oil and stir-fry yellow and red peppers first for 2 minutes.

3. Add carrot and keep stir-frying for another minute or two.

4. Add mange tout, garlic, chili and ginger. Stir-fry everything for another 2 minutes.

5. Add scallops, stock and cover the lid and cook for 2 minutes.

6. Stir in potato starch and water and bring to a boil again. Season to taste and adjust salt if needed. It’s now ready to serve.

One Comment

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tulipsmom on 1.23.2011

I passed over this one a few times before I looked up “mange tout”. They’re sugar snap peas!! Language barrier overcome, I’m making this tonight.

One Review

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tulipsmom on 1.24.2011

This was excellent and would have been even better if I (1) had not overcooked the scallops and (2) put in too much hot chili. Whew!

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