| Ingredients | Direction |
|---|---|
| 2 tbsp vegetable or peanut oil 1 tsp finely chopped garlic 1 tsp finely chopped fresh gingerroot 1 tbsp fermented black beans, rinsed and lightly mashed 14 oz scallops 1/2 tsp light soy sauce 1 tsp rice wine 1 tsp sugar 3-4 red Thai chiles, finely chopped 1-2 tsp chicken stock 1 tbsp finely chopped scallion |
1. In a preheated wok, heat the oil. Add the garlic and stir, then add the gingerroot and stir-fry together for about 1 minute, or until fragrant. Mix in the black beans, then toss in the scallops and stir-fry for 1 minute. Add the light soy sauce, Shaoxing, sugar, and chiles. 2. Lower the heat and simmer for 2 minutes, adding the stock if necessary. Finally add the scallion, then stir and serve. |