Bay scallops, zucchini Chinese stir fry for dinner Feb 12, 2020 Feb 12, 2020 0 Facebook Twitter WhatsApp SMS Email Print Save As Mr. Fred Rogers said, “We learn so much by wondering.”Have you ever wondered why Chinese serve their food dishes diced like a Chinese puzzle? Perhaps it has something to do with a food quote from Confucius, “The honorable and upright man keeps well away from both the slaughterhouse and the kitchen. And he allows no knives on his table.”Enter Bay scallops, chopsticks, and a good dose of American know-how, with a cooking technique we call stir fry.Bay scallops are the petite scallops found on ice at your fish market. They are actually saltwater clams found in a bay. Though they aren’t as delicate as a larger sea scallop, they are small bites of marine delectability. Today’s recipe calls for Bay scallops, but sea scallops can be substituted if cut in half lengthwise.What makes Chinese-style cooking distinctive is the freshness from the last-minute preparation and the sauces that heighten the natural flavors. All of these ingredients commingling in your wok make for an authentic flavored and easy to prepare Chinese banquet. Serving on a bed of basmati rice will elevate it’s East Asian characteristics.Tip: Keep a tube of tomato paste in your refrigerator and you can create a small amount of tomato sauce by just diluting.Bay Scallops with Red Pepper and ZucchiniServes 2 to 33 medium garlic cloves, peeled and finely minced1 slice (1/4 inch thick) fresh ginger, peeled and finely minced2 tablespoons dry sherry2 tablespoons tomato sauce1 tablespoon oyster sauce1 tablespoon light soy sauce2 teaspoons sesame oil1/2 teaspoon sugar1/4 teaspoon white pepper1 tablespoon cornstarch1 1/2 tablespoons cold water2 tablespoons vegetable oil3/4 pound fresh Bay scallops1 sweet red pepper, cored, seeded and cut into 1/2-inch squares1 small zucchini, trimmed, quartered lengthwise, and cut crosswise at 1/4-inch intervals3 medium scallions (including green), trimmed and sliced diagonally at 1/4-inch intervalsBasmati riceReady your garlic and ginger and set aside. In a 1-cup measure combine next 7 ingredients starting with dry sherry and ending with white pepper and set aside. In a small dish stir together cornstarch and water and set aside. Heat a wok over high heat and add 1 tablespoon vegetable oil and tilt wok to coat the wok’s bottom and lower sides. Add the scallops and stir just until they become opaque-not browned; about one minute. Then transfer scallops to a plate. Add remaining vegetable oil to the wok and gently cook garlic and ginger for 10 seconds. Add red pepper, zucchini, and scallions and stir for about 30 seconds until their color has brightened. Pour the reserved sherry mixture around the side of the wok. Stir in cornstarch mixture to thicken sauce slightly. Return scallops to wok and gently reheat. Serve immediately over basmati rice. 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