Scallops with Carrots & Mushrooms

Chinese-style Scallops with Carrots and Mushrooms

Ingredients:

1 tbsp oil
2 tsp Minced Ginger
1 tbsp Minced Garlic
2 tbsp Minced Scallion (white portion)
¼ cup sliced carrots
6 shiitake mushrooms
½ cup cubed soft tofu or silken tofu
Scallion (green portion)
Water-Cornstarch mixture (3:1)

Sauce
1 tbsp Soy Sauce
1 tbsp Chinese Cooking Wine
½ tsp Chicken Bouillon
½ tsp sugar
½ cup water

Fish Prep
8 scallops
½ tsp Soy Sauce
1 tbsp Chinese Cooking Wine
2 tsp Cornstarch
1 pinch White Pepper

Prepare scallops by adding soy sauce, Chinese cooking wine, cornstarch, and white pepper.

Let this sit for 10-20 minutes. Add oil to pan on medium heat.
When hot, add ginger, garlic, and scallion (white portion) to the pan and occasionally for 4 minutes. While the aromatics are frying, combine ingredients for sauce.

Wash shiitake mushrooms and remove stem. Set the stems aside to use in another application. When the ginger-garlic mix becomes fragrant, add mushrooms and carrots and stir for 3 minutes. Add a little bit of salt at this stage.

Add scallops and cook for 2 minutes on each side. Add sauce and gently move the ingredients around in the pan to coat all ingredients. Cover and turn heat down to low until scallops is fully cooked, about 3-4 minutes.

After 3-4 minutes, uncover and taste the sauce, if it is too salty, add a little water-cornstarch mixture (3:1) to dilute the saltiness. Otherwise add salt to taste and water-cornstarch to get the desired consistency of sauce.
Chop green portion of scallion into 1-inch pieces and sprinkle liberally over the finished result.

Done!