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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is based on one from Judith Ferguson’s cookbook, Microwave Chinese Cooking. I love this recipe served over rice. TIP: I find it helpful to dissolve the cornstarch in equal parts, in this case 1 tablespoon, of cold water; then stir into the light stock as directed. Ingredients:
1 tablespoon cornstarch |
1/3 cup light stock |
1 lb scallops, shelled and cleaned, roe attached if possible |
1/2 garlic clove, finely chopped |
3 tablespoons rice wine |
3 tablespoons light soy sauce |
4 tablespoons sweet chili sauce |
1 small piece fresh gingerroot, peeled and chopped |
1 green pepper, thinly sliced |
4 green onions, sliced (or shredded) |
1 pinch sugar |
salt |
pepper |
2 cups hot cooked rice, for serving |
Directions:
1. In a small bowl dissolve cornstarch in the 1/3 cup light stock. Set aside.
2. If the scallops are large, cut in half horizontally.
3. Place scallops in a microwave-safe casserole dish. Add the garlic, wine, soy sauce, sugar, salt, and pepper. Cover the dish and cook in a microwave oven for 10 minutes on MEDIUM. Remove the scallops and keep warm.
4. Add the cornstarch and stock to the hot cooking liquid and stir well.
5. Add the chili sauce and ginger root and cook on MEDIUM for 2-3 minutes, or until thickened.
6. Add the green pepper and onions to the sauce and return the scallops to the dish. Cook 1-2 minutes on HIGH, until the scallops are cooked and the vegetables are still crisp.
7. Serve over rice.
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