Ingredients Weight Measure
Peanut oil 2 Tbsp.
Ginger, minced 1-1/2 oz.
Garlic cloves, minced 5 ea.
Bay scallops, fresh 2-1/4 lbs.
Salt and pepper


Ingredients Weight Measure
Chicken stock 1-1/2 cups
Sweet soy sauce 1/2 Tbsp.
Fish sauce 1-1/2 Tbsp.
Hoison sauce 1 tsp.
Black bean garlic sauce 1 tsp.
TABASCO® brand Original Red Sauce 4 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp.
Szechwan pepper corns, fresh 10 turns
Goya® Sazón 1 pkt.
Corn starch 2 to 3 Tbsp.

Stir-Fried Vegetables

Ingredients Weight Measure
Peanut oil 3 Tbsp.
Bok choy, large dice 2 stalks
Green beans, fresh, cut in thirds and blanched 12 oz.
Napa cabbage, diced 1 head
Corn, baby 1 15-oz. can
Bean sprouts 1 14-oz. can
Bamboo shoots 1 8-oz. can
Straw mushrooms, whole 1 15-oz. can


  1. In large wok or cast iron pan, add peanut oil. Just before pan is smoking hot, add ginger and garlic and sauté until fragrant. Add scallops, salt and pepper to taste. Sauté 2 to 3 minutes. Remove scallops from pan and set aside.
  2. For Sauce, add chicken stock and additional sauce ingredients, except cornstarch, to juice remaining in scallop pan. Let simmer for 10 minutes. Thicken with 2 to 3 Tbsp. corn starch. If too thick, add more chicken stock.
  3. To make Stir-Fried Vegetables, again in large wok or cast iron pan, add peanut oil until smoking hot. Add bok choy and green beans and sauté 2 minutes. Add remaining stir-fried ingredients. After stir-frying, sauté another 3 to 4 minutes, and then place these ingredients on serving platter.
  4. In same pan, reheat scallops mixture. Place on top of Stir-Fried Vegetables.
  5. To plate, pour sauce over dish or serve separately.
  6. If desired, garnish with black sesame seeds, daikon radish strings and daikon radish coins.

Yield: 12 servings