Scallops in Szechwan Spicy Sauce
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
peanut oil
|
|
| ¾ | pound |
scallops
halved |
|
| Sauce | |||
| 1 | x |
red pepper flakes
|
*
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | pinch |
sugar
|
*
|
| ½ | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | tablespoons |
peanut oil
|
|
| ½ | teaspoon |
ginger
grated |
|
| 2 | cloves |
garlic
chopped |
|
| 6 | each |
scallions, spring or green onions
cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
peanut oil
|
|
| 340.2 | g |
scallops
halved |
|
| Sauce | |||
| 1 | x |
red pepper flakes
|
*
|
| 3E+1 | ml |
soy sauce, light
|
|
| 1 | pinch |
sugar
|
*
|
| 7.5 | ml |
rice vinegar
|
|
| 15 | ml |
sherry
dry |
|
| 3E+1 | ml |
peanut oil
|
|
| 2.5 | ml |
ginger
grated |
|
| 2 | cloves |
garlic
chopped |
|
| 6 | each |
scallions, spring or green onions
cut up |
|
Directions
Heat deep frying oil to 360 degrees and deep-fry the scallops for just a few minutes.
Drain and set aside. Mix the ingredients for the sauce and set aside.
Heat a wok and add the oil, ginger, and garlic and chow for a moment.
Add the green onions and the scallops. Toss for a few seconds and add the sauce mixture.
Stir fry until all is hot and serve immediately.
