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Spicy Scallops with Black Bean Sauce


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For 2 people

  • 4  large sea scallops
  • 1  garlic clove, minced
  • 1/4 cup(s) cooked black beans
  • 1/8 teaspoon(s) ginger powder
  • 1 teaspoon(s) soy sauce 
  • 1/10 cup(s) chicken stock
  • 2 tablespoon(s) bell pepper, minced
  • 1/2 teaspoon(s) sugar, or to taste
  • 1/8 teaspoon(s) white pepper, or to taste
  • 1/10 cup(s) chopped onion
  • 1 tablespoon(s) slices water chestnut
  • 1  green onion, chopped
  • 1/2 cup(s) other chopped vegetables of choice
  • 1 tablespoon(s) cornstarch or flour, as needed


Steam scallops until done, about 6 to 8 minutes. In wok or frying pan, sear garlic, black beans and ginger for 30 seconds. Add soy sauce, water or stock, bell pepper, sugar, white pepper, onion, water chestnuts, green onion and other vegetables; bring to boil. You can add chili for a spicier taste; be sure to taste before thickening and adjust as needed. Thicken with cornstarch or flour. Plate scallops and pour sauce over them.

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