Prep 20 mins
Cook 15 mins
This recipe is based on one from Judith Ferguson’s cookbook, Microwave Chinese Cooking. I love this recipe served over rice. TIP: I find it helpful to dissolve the cornstarch in equal parts, in this case 1 tablespoon, of cold water; then stir into the light stock as directed.
- 1 tablespoon cornstarch
- 1⁄3 cup light stock
- 1 lb scallops, shelled and cleaned, roe attached if possible
- 1⁄2 garlic clove, finely chopped
- 3 tablespoons rice wine
- 3 tablespoons light soy sauce
- 4 tablespoons sweet chili sauce
- 1 small piece fresh gingerroot, peeled and chopped
- 1 green pepper, thinly sliced
- 4 green onions, sliced (or shredded)
- 1 pinch sugar
- 2 cups hot cooked rice, for serving
- In a small bowl dissolve cornstarch in the 1/3 cup light stock. Set aside.
- If the scallops are large, cut in half horizontally.
- Place scallops in a microwave-safe casserole dish. Add the garlic, wine, soy sauce, sugar, salt, and pepper. Cover the dish and cook in a microwave oven for 10 minutes on MEDIUM. Remove the scallops and keep warm.
- Add the cornstarch and stock to the hot cooking liquid and stir well.
- Add the chili sauce and ginger root and cook on MEDIUM for 2-3 minutes, or until thickened.
- Add the green pepper and onions to the sauce and return the scallops to the dish. Cook 1-2 minutes on HIGH, until the scallops are cooked and the vegetables are still crisp.
- Serve over rice.