Stir Fry Scallop with Sugar Snap Peas

For 2
Cooking Time :
20 mins
Swanson No Added MSG Concentrated Chicken Stock 2 tsp
Frozen Scallops 10
Sugar Snap Peas 120g
Red Bell Pepper 1 pc
Fermented Black Beans 1 tbsp
Garlic 2 cloves
Oil 2 tsp
Sugar 1 tsp
Water 2 tbsp
Rice Wine 1 tbsp
Thaw and rinse the frozen scallops, pat dry with kitchen towel. Marinate scallops with 1 tsp Swanson No Added MSG Concentrated Chicken Stock and let sit for 10 minutes.
Tear off the tough veins of sugar snap peas.
Slice the red bell pepper and chop the garlic until finely minced.
Place fermented black beans & crush it in a bowl. Mix well with sugar and water.
Heat oil in a pan over medium high heat, add scallops and sauté until half cooked, transfer to a plate.
Use the same pan, add garlic and stir fry until fragrant. Add sugar snap peas.
Add 1 tsp Swanson No Added MSG Concentrated Chicken Stock, then add the fermented black beans mixture, stir and mix well, cover with lid and cook for 3 minutes.
Add red bell pepper and scallops, add rice wine, stir fry until scallops are well cooked. Serve.

Pan searing scallops to half cooked before stir frying prevents scallops from overcooking, and thus creates tender, juicy scallops. Use Swanson No Added MSG Concentrated Chicken Stock to marinate the scallops can remove the frozen smell.