Kerang Szechuan

Bahan-bahan (2 porsi)

• 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