Wok Glazed Sea Scallops

By stacymd23

Ingredients

• 1 Tbsp cornstarch
• 2 Tbsp Asian black beans
• 1 Tbsp chopped fresh ginger
• 2 Tbsp each chopped garlic, Chinese rice wine, and peanut seed oil
• 10 oz sea scallops
• 1 cup chicken stock
• 4 Tbsp soy sauce
• red chili flakes
• 2 Tbsp chopped cilantro (coriander)

Preparation

Step 1

Mix the cornstarch with 3 Tbsp water to make a slurry and set aside. Coarsley chop the black beans. In a small bowl, stir together the beans with the ginger, garlic and wine. Set aside. Heat a large saute pan over high heat. Add the oil and heat for 1 min. Add the scallops and stir fry to brown them, stirring black bean mixture to the wok and stir until fragrant, 1 minute. Return the scallops to the wok and add the stock, soy sauce, chili flakes, cilantro, and cornstarch slurry. Stir then cook until the sauce is nicely thickened and the flavors are balanced, about 2 minutes. Serve at once.