The restaurants of Hong Kong don't share their secrets easily, but we were able to closely duplicate this authentic dish by adapting a recipe from Helen Chen's Chinese Home Cooking (Hearst Books, 1994).
Yield: serves 4
- 1 lb. fresh sea scallops
- 1 tsp. Chinese rice wine
- 1 tsp. corn starch
- 4 tbsp. fermented black beans, coarsely chopped
- 2 tsp. light soy sauce
- 1 tbsp. sugar
- 2 tbsp. vegetable oil
- 1 clove garlic, minced
- 1 coin-size slice of fresh ginger
- 2 scallions, finely chopped
- Rinse and drain scallops. Remove the crescent-shaped muscle at the side of each scallop. Place in a bowl with wine and cornstarch.
- In another bowl, combine beans, soy sauce, sugar, and 2 tbsp. water. Set aside.
- Heat vegetable oil in a wok over high heat. Add garlic and ginger; cook for 1 minute. Add the scallops and scallions, and stir-fry until the scallops just begin to turn opaque, about 1 minute. Add the black bean mixture and cook while stirring for 1 minute. Discard ginger and serve scallops with rice.
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