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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl dissolve cornstarch in the 1/3 cup light stock. Set aside. | 2. If the scallops are large, cut in half horizontally. | 3. Place scallops in a microwave-safe casserole dish. Add the garlic, wine, soy sauce, sugar, salt, and pepper. Cover the dish and cook in a microwave oven for 10 minutes on MEDIUM. Remove the scallops and keep warm. | 4. Add the cornstarch and stock to the hot cooking liquid and stir well. | 5. Add the chili sauce and ginger root and cook on MEDIUM for 2-3 minutes, or until thickened. | 6. Add the green pepper and onions to the sauce and return the scallops to the dish. Cook 1-2 minutes on HIGH, until the scallops are cooked and the vegetables are still crisp. | 7. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
stock	1/3	cup		57.12	6.2244	2.1084	2.6964
scallop	1		shelled cleaned	312.8007	14.415999999999999	54.6721	2.2213
garlic clove	1/2		chopped	-	-	-	-
rice wine	3	tablespoons		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
chili sauce	4	tablespoons	sweet	62.79	13.5067	1.7062	0.2047
gingerroot	1		peeled chopped	-	-	-	-
green pepper	1		sliced	29.8	6.9136	1.2814	0.2533
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
sugar	1	pinch		1.1471	0.2869	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.