| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Scallops |
| 1 |
tb |
Ginger root chopped |
| 1 |
tb |
Garlic; chopped |
| 4 |
|
Scallions; chopped |
| 2 |
tb |
Lime juice |
| 1/4 |
ts |
Dried mustard |
| 2 |
ts |
Brown sugar |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Powdered cayenne or habinero chiles |
| 2 |
tb |
Ketchup |
| 1 |
tb |
Cornstarch mixed with enough water to liquefy |
| 2 |
tb |
Peanut oil; (or cooking oil of choice) |
INSTRUCTIONS
Here's one that you can make as hot as you want from Da Firecracker Chilly
Place :{)
Recipe by Tarheel Steve
Heat oil in a wok; add ginger, garlic, scalloins, and chile powder. Stir
fry for one minute. Add scallops and stir fry until firm and opaque. Add
lime juice, ketchup, dry mustard, and sugar; blend well. Add cornstarch and
cook until thickened. Serve on a bed of rice.
Posted to CHILE-HEADS DIGEST by SBahrd@a-o.com (Stephen Tanner) on Mar 12,
1998
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