Ingredients:
1 pound scallops, rinsed, patted dry, and halved if large
1 tablespoon vegetable oil
1 small onion, chopped
2-3 cloves garlic, minced
1 cup mixed vegetables (e.g., bell peppers, broccoli, snow peas, carrots) any available
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon cornstarch
1/4 cup water
Dried Red chilies
Salt and pepper to taste
Sesame oil (optional)
Chopped green onions for garnish (optional)
Instructions:
Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and water.
Heat the wok: Heat vegetable oil in a wok or large skillet over high heat.
Stir-fry vegetables: Add onion and garlic and stir-fry until fragrant. Add mixed vegetables and stir-fry for 2-3 minutes, until crisp-tender.
Cook the scallops: Add scallops to the wok and stir-fry for 1-2 minutes on each side, until opaque and just cooked through.
Add sauce: Pour the sauce mixture over the scallops and vegetables. Add dried chilies and Stir until the sauce thickens and coats everything evenly.
Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with green onions and sesame oil, if desired.
Serve: Serve immediately over rice or noodles.
Variations:
Ginger: Add minced ginger along with the garlic.
Citrus: Add a squeeze of lemon or lime juice at the end.
Protein: Add shrimp, chicken, or tofu to the stir-fry.
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