Sixi Scallop (An Authentic Chinese Seafood Dish)

Name: Sixi Scallop (An Authentic Chinese Seafood Dish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds, 2-18 ounces, weight Scallops; 1 Tablespoon Rice Wine; 1/4 teaspoons Salt; 1/2 teaspoons White Pepper Powder; 1 Tablespoon Oil; 1 whole Red Pepper, Cut It Into 2cm Diamond Shapes; 1 whole Yellow Pepper, Cut It Into 2cm Diamond Shapes; 1 whole Carrot, Washed And Peeled. Cut It Into Slightly Thick Slices.; 7 ounces, weight Mange Tout; 1 clove Garlic, Chopped Finely; 1/2 whole Chili, Cut It Into Thin Slices; 1 slice Ginger, Chopped Finely; 1/2 cups Stock; 2 Tablespoons Potato Starch Or Corn Flour Water (1 Tablespoon Potato Starch Or Corn Flour Water : 2 Tablespoon Cold Water, Mix Them Evenly Before Pour It Into Dish)

Servings: persons

3/4 pounds, 2-18 ounces, weight Scallops
1 Tablespoon Rice Wine
1/4 teaspoons Salt
1/2 teaspoons White Pepper Powder
1 Tablespoon Oil
1 whole Red Pepper, Cut It Into 2cm Diamond Shapes
1 whole Yellow Pepper, Cut It Into 2cm Diamond Shapes
1 whole Carrot, Washed And Peeled. Cut It Into Slightly Thick Slices.
7 ounces, weight Mange Tout
1 clove Garlic, Chopped Finely
1/2 whole Chili, Cut It Into Thin Slices
1 slice Ginger, Chopped Finely
1/2 cups Stock
2 Tablespoons Potato Starch Or Corn Flour Water (1 Tablespoon Potato Starch Or Corn Flour Water : 2 Tablespoon Cold Water, Mix Them Evenly Before Pour It Into Dish)

1
1.
2
Marinate scallops in rice wine and a couple pinches salt and pepper powder.
3
2.
4
Heat a wok with 1 tablespoon oil and stir-fry yellow and red peppers first for 2 minutes.
5
3.
6
Add carrot and keep stir-frying for another minute or two.
7
4.
8
Add mange tout, garlic, chili and ginger.
9
Stir-fry everything for another 2 minutes.
10
5.
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Add scallops, stock and cover the lid and cook for 2 minutes.
12
6.
13
Stir in potato starch and water and bring to a boil again.
14
Season to taste and adjust salt if needed.
15
Its now ready to serve.

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pounds, 2-18 ounces, weight Scallops, 1 Tablespoon Rice Wine, 1/4 teaspoons Salt, 1/2 teaspoons White Pepper Powder, and more.

Yes, Sixi Scallop (An Authentic Chinese Seafood Dish) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!