Stir Fried Chili Scallops with Bok Choy

by yearoffood

Stir Fried Chili Scallops with Bok Choy from Stir-Frying to the Sky’s Edge by Grace Young

So – So Scallops – better but not the caramelization I wanted.  The recipe called for the scallops to be sliced in half but I didn’t want them to be thin – I adjusted the recipe to allow for this and they did almost turn out – but alas another “8”.  The sauce called for Chili Bean Sauce which I haven’t used before and it did have a nice rather different taste.  I am determined to master the perfect scallop but I think my wok will have to wait a while before I attempt my next dish.