Ingredients
500 g (about 1 lb) scallops, 30 g (about 1 oz) wood ear mushrooms, 30 g (about 1 oz) bok choy, 20 g (about 3/4 oz) each green bell pepper, red bell pepper, and lemon.
Seasonings
5 g scallion segments, 5 g minced ginger, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil.
Steps
1. Clean the scallops, blanch them in boiling water with salt and lemon, then remove the shells and take out the meat; wash the bok choy and blanch it; clean the wood ear mushrooms and cut into small pieces; cut the green and red bell peppers into strips.
2. Heat oil in a wok until hot, add scallion segments, minced ginger, and strips of green and red bell peppers, stir-frying until fragrant. Add the scallops and bok choy, then stir in soy sauce, sugar, and salt. Add the wood ear mushrooms, drizzle with cornstarch slurry and sesame oil, stir to combine, and serve immediately.