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Stir Fry Zucchini with Scallops ( 意大利青瓜炒帶子)

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Ingredients
  

  • 566 g zucchini
  • 1 can baby corn 425g
  • 227 g mushroom
  • 8 g dried black fungus
  • 340 g frozen scallops
  • 99 g carrots
  • 4 cloves of garlic
  • 2 shallots
  • 1 tbsp oyster sauce
  • 1 tbsp chili bean sauce
  • 1 tbsp sesame oil

Instructions
 

  • Wash zucchini. Cut into slices
  • Wash the baby corn with hot water and cut them into portions.
  • Immerse black fungus for about 20 minutes then cut the hard part and wash it.
  • Use paper towel to remove the dirt from mushrooms and cut them into big pieces.
  • Peel off the skin of carrots and cut them into thick slices.
  • Cut garlic and shallot into slices
  • Use the salt water to defrost the frozen scallops and remove the dirt from the scallop. Wash and dry them thoroughly.
  • Put the corn starch on both sides of the scallops. Add 2 tbsp of oil and fry both sides of the scallops on high heat until they turn golden brown.
  • Add 1 tbsp of oil, shallots and garlic first. Then add carrots, baby corn, dried black fungus and the zucchini. Fry them evenly.
  • Add the oyster sauce, chili bean sauce and 3 tbsp of clear water and stir evenly. Put the lid on for about one minute.
  • Put the mushrooms, scallops and fry them for about one minute. Drizzle sesame oil and serve.

Notes

  1. Put the corn starch on the scallops before frying them to avoid the water coming out.
  2.  We fry the mushrooms and scallops at the end because they burn easily.