Chinese noodle salad recipe

How to Prepare / Make / Cook - ?Chinese noodle salad recipe

The Szechuan kan shao or dry-cooked method itensifies the natural flavor of scallops. You can use either bay scallops reduce the cooking time.

1 pound sea scallops
1 tablespoon minced peeled gingerroot
1 tablespoon dry sherry
1/3 cup fermented black beans, coarsely chopped
2 garlic cloves, minced
1 tablespoon crushed red pepper, or to taste
3 tablespoons canola, corn, or peanut oil
3 tablespoons dark soy sauce
1 teaspoon sugar

1. Rinse the scallops quickly and cut in half horizontally if they are very large. Drain thoroughly and pull off the tough outer muscle. Place the scallops in a bowl, add the gingerroot and sherry, and stir to mix. Set aside.

2. Combine the black bens, garlic, and red pepper in a small dish. Pour the oil into a wok or stir-fry pan and place over medium-high heat. Add the black bean mixture to the oil and stir until the oil is hot and the spices fragrant; they will begin to sizzle. Don’t let the garlic burn or it will become butter.

3. Add the scallops to the pan and stir0fry until they turn opaque, about 1 to 2 minutes. Add the soy sauce and sugar and stir for another 30 seconds to 1 minute, or until thoroughly cooked. All the liquid will have evaporated. Serve hot.