Seafood recipe: sizzling Mongolian scallops
1 lb (450 g) scallops
1 tablespoon (15 ml) light soy sauce
1 tablespoon (15 ml) dry sherry
3 tablespoons (45 ml) of vegetable oil
1 large onion, peeled and cut into eight
1 teaspoon (5 ml) minced fresh ginger
1 teaspoon (5 ml) of chili and garlic sauce
2 teaspoons (10 ml) of hoisin sauce
1 teaspoon (15 ml) sesame oil
1/2 teaspoon (2.5 ml) of five-spice powder
1 teaspoon (5 ml) of sugar
1 tablespoon (15 ml) peanut butter
1/4 cup (60 ml) fish broth
In a bowl, combine the scallops, soy sauce, and sherry. Heat the oil in the wok. Add onion and sauté for 2-3 minutes.
Mix the sauce ingredients and sauté until it boils. Serve immediately on a hot plate.
For this recipe, you will need a sizzling plate, which consists of an iron plate that fits into a similarly thick wooden mold. Heat the iron plate on top of your stove for 5 minutes before adding cooked ingredients.