Avery Island Stir Fry

Recipe Ingredients

		Scallops
2 tablespoons	30ml	Peanut oil
2 1/4 lbs	1021g / 36oz	Fresh bay scallops - fresh
1 1/2 oz	42g	Minced ginger - minced
5		Garlic cloves - minced
		Sauce
1 1/2 cups	355ml	Chicken stock
1/2 teaspoon	2.5ml	Sweet soy sauce
1 1/2 tablespoons	22ml	Fish sauce
1 teaspoon	5ml	Hoison sauce
1 teaspoon	5ml	Black bean garlic sauce
4 tablespoons	60ml	Tabasco brand Pepper Sauce
4 tablespoons	60ml	Tabasco brand Green Pepper Sauce
1		Goya sauzon
2 tablespoons	30ml	Corn starch - (to 3)
		Stir Fry Vegetables
3 tablespoons	45ml	Peanut oil
2		Bok choy stalks - large diced
12 oz	340g	Fresh green beans - cut in thirds,
		And blanched
1		Napa cabbage head - diced
1		Stir-fry small corn - (15 oz)
1		Bean sprouts - (14 oz)
1		Bamboo shoots - (8 oz)
1		Whole straw mushrooms - (15 oz)

Recipe Instructions

In a large wok or cast iron pan, add peanut oil. Just before pan is smoking hot, add ginger and garlic and saute until fragrant. Add scallops, salt and pepper to taste. Saute 2 to 3 minutes. Remove scallops from pan and set aside.

With the remaining juice from the scallop pan, add chicken stock and additional sauce ingredients. Let simmer for 10 minutes. Thicken with 2 to 3 tablespoons of corn starch. If too thick, add more chicken stock.

To make vegetables, again in large wok or cast-iron pan, add peanut oil until smoking hot. Add Bok choy and green beans and saute 2 minutes. Add remaining stir fry ingredients. After stir frying, saute another 3 to 4 minutes, then place these ingredients on the serving platter.

In same pan, reheat scallops mixture. Place on top of stir fry vegetables. To dish, pour sauce over dish or serve separately. If desired, garnish with black sesame seeds, Daikon radish strings and Daikon radish coins.

Source:
"Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/"

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