1 pound scallops
1 red bell pepper
4 cloves garlic
2 green onions
1 tablespoon cornstarch dissolved in 4 tablespoons water
1/3 cup chicken broth
1 tablespoon oyster sauce
2 teaspoons Chinese rice wine, dry sherry or rice wine vinegar
1 teaspoon granulated sugar
3 tablespoons oil for stir-frying, or as needed
2 tablespoons chopped fresh cilantro leaves, as garnish
Rinse the scallops under running water and pat dry. Remove the stem from red bell pepper, cut in half, remove the seeds and cut into thin strips about 2-inches long.
Peel and finely chop the garlic. Wash the green onion and drain. Cut on the diagonal into 2-inch pieces.
In a small bowl, prepare the cornstarch slurry and set aside. In a separate bowl, whisk together the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar. Set aside.
Heat a wok over medium-high to high heat. Add the oil to the heated wok. When the oil is hot, add the garlic cloves and half the green onion. Stir-fry until the garlic is aromatic.
Add the red bell pepper and the scallops. Stir-fry for about 2 minutes, taking care not to overcook the scallops. Add the sauce. Simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
Give the cornstarch and water slurry a quick re-stir. Add in the middle of the wok, stirring quickly to thicken. Mix with the other ingredients.
Stir in the remainder of the green onion. Garnish with the chopped cilantro. Serve over rice.
Each serving contains: Calories 226, 10 g Carbohydrates, 20 g Protein, 11 g Fat, 37 mg Cholesterol, 1 g Fibre, 279 mg Sodium, 510 mg Potassium.
Yield: 4 Servings