Stir-fried scallops with snow peas and peppers from The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young

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Notes about this recipe

  • chawkins on June 23, 2015

    Very good, the sauce was a little bit too thick for my liking, but then I used tapioca starch rather than corn starch, next time I'll cut the starch in the sauce by half. I used bay scallops instead of sea scallops and roasted red pepper in place of the red bell pepper. I added the roasted red pepper in at the very end before dishing it up.

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