Ingredients
200 g cleaned scallops, 100 g chive stems, 30 g pressed tofu, 15 g each green bell pepper and red bell pepper.
Seasonings
Chopped scallions, ginger, and garlic, a small amount of each, 5 g fermented black beans, 1/2 teaspoon each of salt, sugar, soy sauce, chili sauce, rice vinegar, and sesame oil, 2 teaspoons cornstarch slurry, 2 tablespoons each of stock and vegetable oil.
Steps
1. Wash the chive stems and cut into segments; rinse the dried tofu and cut into strips.
2. Heat a small amount of oil in the wok over high heat, first add the chili sauce, fermented black beans, and dried tofu, stir-frying until fragrant, then add scallions, ginger, garlic, and stock, stirring to combine.
3. Then add salt, sugar, soy sauce, rice vinegar, scallop meat, and chive stems, stir-fry until cooked, thicken with a cornstarch slurry, and drizzle with sesame oil.