Title: Recipe: Sichuan Style Scallops (4)
Categories: Shellfish Chinese
Yield: 1 Servings

1 1/2	tb	Groundnut oil
1	tb	Finely chopped ginger
1	tb	Finely chopped garlic
2	tb	Finely chopped spring
		Onions
1	lb	Scallops, including corals
		SAUCE ..
1	tb	Rice wine or dry sherry
2	ts	Light soy sauce
2	ts	Dark soy sauce
2	tb	Chilli bean sauce
2	ts	Tomato puree
1	ts	Sugar
1/2	ts	Salt/ 1/2 tsp sugar
2	ts	Sesame oil

Heat wok until very hot. Add the oil and when it is very hot add the ginger, garlic and spring onions. Stir fry for 10 seconds.Add the scallops and stir fry for 1 minute.

Add all the sauce ingredients except the sesame oil. Stir and fry for 4 mins until the scallops are firm and thoroughly coated with the sauce.

Add the sesame oil and stir fry for one minute more. Serve at once with plain rice.

Sue Powell Sue@www.hubcom.com http://www.hubcom.com/recipe

From: Ruth Hanschka Date: 14 May 97 National Cooking Echo Ä

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