Black Bean Scallop Stirfry

Black Bean Scallop Stirfry
Cook / Prep Time: 25 min

This dish is delicious, simple and healthy.  The black bean sauce adds the most unique flavour to the scallops and vegetables. – Jen

 

1 lb Scallops (large ones cut in half)
2 Tbsp Rice wine
2 Tbsp Soy sauce
1 tsp Sesame oil
 

Stir-fry:
2 Tbsp Vegetable oil
1 Tbsp Ginger (chopped)
3 Garlic cloves (minced)
½ tsp chili paste
2 Carrot (peeled and sliced on a diagonal)
1 Red Pepper (cleaned and sliced)
3 Green onions (chopped)
Sauce:
2 Tbsp Black bean sauce
¾ cup Chicken Stock or Water
2 Tbsp Rice wine
2 Tbsp OJ Concentrate
1 Tbsp Honey
1 Tbsp Soy sauce
1 Tbsp Cornstarch

Stir-fry:

2 Tbsp Vegetable oil
1 Tbsp Ginger (chopped)
3 Garlic cloves (minced)½ tsp chili paste
2 Carrot (peeled and sliced on a diagonal)
1 Red Pepper (cleaned and sliced)
3 Green onions (chopped)

Sauce:

2 Tbsp Black bean sauce
¾ cup Chicken Stock or Water
2 Tbsp Rice wine
2 Tbsp OJ Concentrate
1 Tbsp Honey
1 Tbsp Soy sauce
1 Tbsp Cornstarch

 

 
  • In a large bowl, combine rice wine, soy sauce and sesame oil. Add the scallops and marinate for 10 mins, or for a few hours in the fridge.
  • In another bowl, mix together the black bean sauce, chicken stock, rice wine, OJ concentrate, honey, soy sauce and cornstarch. Stir until smooth and reserve.
  • Heat 1 tbsp oil in a large wok pan over high heat. Drain scallops and sauté for 1 minute. Remove them from the pan and reserve.
  • Return wok to heat and add the remaining oil. Add the garlic, ginger and chili paste. Cook for 30 to 60 seconds, until fragrant. Be careful not to burn! Then add the carrot and red pepper. Saute for 3-4 minutes.
  • Stir in the reserved black bean sauce and bring to a boil. Add the scallops back to the stir-fry and heat through for 1-2 minutes.
  • Serve the stir-fry over steamed rice or noodles. Garnish with chopped green onion.

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