Ingredients
-
1
-
1/3
-
1
-
1/2
-
3
-
3
-
4
-
1
-
1
-
4
-
-
-
-
-
Directions
Scallops in Pepper Sauce, This recipe is based on one from Judith Fergusons 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., This recipe is based on one from Judith Fergusons 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.
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Steps
|
1
Done
|
In a Small Bowl Dissolve Cornstarch in the 1/3 Cup Light Stock. Set Aside. |
|
2
Done
|
If the Scallops Are Large, Cut in Half Horizontally. |
|
3
Done
|
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
Done
|
Add the Cornstarch and Stock to the Hot Cooking Liquid and Stir Well. |
|
5
Done
|
Add the Chili Sauce and Ginger Root and Cook on Medium For 2-3 Minutes, or Until Thickened. |
|
6
Done
|
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
Done
|
Serve Over Rice. |
