I love scallops. I have never done more than saute them. For this recipe, Stir-Fried Chili Scallops with Baby Bok Choy, the scallops are cooked in the wok with baby bok choy and then a spicy chili bean sauce is poured on top. The result is a spicy, colorful, seafood dish that if you like spices, you will really like. My household is still a little spice hesitant. We liked it, but thought that the chili bean sauce could have been halved to suit our palettes.
The recipe can be found in Stir-Frying from the Sky’s Edge, by Grace Young. The instructions are very clear. I bought my bag of baby bok choy at the local Asian market. It was enough to feed many, many people. Still, for about $3.00 a bag, it was a good deal.
I prepared the mies en plas ahead of heating the wok.
I do think the red peppers should have been cut in 2″ pieces, as the long strands in my dish were too much for one mouthful.
I served the dish over Jasmine rice. I love this rice because it is so easy to make on the stove and takes about 15 minutes tops. I usually use chicken broth instead of water to flavor the rice more.
As I said, the dish was spicy. But it was good.
If you want to read what other wokkers thought of this dish, please click here.