Kerang Szechuan
This Szechuan scallops recipe is one of the best Chinese scallop dishes, with bold flavors—tender, succulent scallops in an addictive, fiery sauce, all ready in under 20 minutes. I’ve included ingredient alternatives so you can enjoy this dish with whatever you have on hand.
Foto: Rasa Malaysia
Bahan-bahan
- 7 oz (200g) scallops
- water (for boiling)
- 2 tablespoons oil
- 2 cloves garlic (sliced)
- 2 oz (60g) red bell pepper (cut into pieces)
- 2 oz (60g) yellow pepper (cut into pieces)
- 2 oz (60g) green pepper (cut into pieces)
- 5 shiitake mushrooms (sliced)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese black vinegar
- 1/2 teaspoon sugar
- 1/2 - 1 tablespoon LAOGANMA Spicy Chili Crisp (or more to taste)
- 2 tablespoons water
- 1/2 teaspoon cornstarch
Langkah-langkah
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Bring a pot of water to a boil. Cook the scallops for 10 seconds, then remove them with a strainer. Drain well and set aside.
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Combine all the Sauce ingredients in a small bowl and mix well.
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Heat a wok or skillet with oil. Add the garlic and stir-fry until aromatic. Add the bell peppers and mushrooms and stir-fry until their aroma is released. Add the scallops, stirring to combine well with the ingredients.
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Add the Sauce mixture and continue to stir-fry the scallops. Once the sauce thickens, turn off the heat. Transfer the scallops to a serving platter. Serve immediately with rice.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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