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Avery Island Stir Fry
Ingredients
- 2 Tbsp. peanut oil
- 2 1/4 lb fresh bay scallops fresh
- 1 1/2 ounce chopped ginger chopped
- 5 x garlic cloves chopped
- 1 1/2 c. chicken stock
- 1/2 tsp sweet soy sauce
- 1 1/2 Tbsp. fish sauce
- 1 tsp hoison sauce
- 1 tsp black bean garlic sauce
- 4 Tbsp. Tabasco brand Pepper Sauce
- 4 Tbsp. Tabasco brand Green Pepper Sauce Szechwan pepper corns - (10 turns) fresh grnd
- 1 pkt Goya sauzon
- 2 Tbsp. corn starch - (to 3)
- 3 Tbsp. peanut oil
- 2 x Bok choy stalks large diced
- 12 ounce fresh green beans cut in thirds, and blanched
- 1 x Napa cabbage head diced
- 1 can stir-fry small corn - (15 ounce)
- 1 can bean sprouts - (14 ounce)
- 1 can bamboo shoots - (8 ounce)
- 1 can whole straw mushrooms - (15 ounce)
Directions
- In a large wok or possibly cast iron pan, add in peanut oil. Just before pan is smoking warm, add in ginger and garlic and saute/fry till fragrant. Add in scallops, salt and pepper to taste. Saute/fry 2 to 3 min. Remove scallops from pan and set aside.
- With the remaining juice from the scallop pan, add in chicken stock and additional sauce ingredients. Let simmer for 10 min. Thicken with 2 to 3 Tbsp. of corn starch. If too thick, add in more chicken stock.
- To make vegetables, again in large wok or possibly cast-iron pan, add in peanut oil till smoking warm. Add in Bok choy and green beans and saute/fry 2 min. Add in remaining stir fry ingredients. After stir frying, saute/fry another 3 to 4 min, then place these ingredients on the serving platter.
- In same pan, reheat scallops mix. Place on top of stir fry vegetables.
- To dish, pour sauce over dish or possibly serve separately. If you like, garnish with black sesame seeds, Daikon radish strings and Daikon radish coins.
- This recipe yields 12 servings.
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