Happy New Year everyone! Sixi scallops is my first post of 2011. I decided to make a quick, tasty and healthy dish for the first day of the year. Sixi in Chinese means “four happiness” or “four lucky, joy”, which also means a lot of happiness. So, I wish this dish can bring you a lot of luck and joy in 2011.
Recently as well as working none stop in my normal job as usual I’ve been preparing speeches for a Chinese New Year festival in Glasgow which is coming up in February and March. I think this dish is one of the healthiest dishes within Chinese cuisine. A lot of authentic dishes are actually really healthy and absolutely nothing like dishes one buys in the UK. Authentic Chinese dishes contain less meat and a lot more vegetable or soy bean products which are really good for our health.
So, here is the recipe for this Sixi Scallops. I wish all of you have a happy and healthy year and remember to keep visiting my blog during 2011.
1 medium size carrot, washed and peeled. Cut it into slightly thick slices.
1 red pepper, cut it into 2 cm diamond shape
1 yellow pepper, cut into 2cm diamond shape
200g of mange tout
1 clove garlic, chop finely
1 slice ginger, chop finely
½ chilli, cut into thin slice
½ cup stock
2 teaspoon salt
2 tablespoon 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)
Marinade for scallop:
¼ teaspoon salt
½ teaspoon white pepper powder
1 tablespoon rice wine
- Marinade scallops with rice wine and a couple pinches salt and pepper powder.
- Heat a wok with 1 tablespoon oil and stir-fry yellow and red pepper first for 2 minutes.
- Add carrot and keep stir-frying for another minute or two.
- Add mange tout, garlic ,chilli and ginger. Stir-fry everything for another 2 minutes.
- Add scallop, stock and cover the lid and cook for 2 minutes.
- Stir in potato starch and water and bring it to boil again. It’s now ready to serve.
Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com