Scallops with Black Bean Garlic Sauce
Serve with white sticky rice.

Servings: 4

• 3 Tablespoons fermented black beans
• 2 teaspoons vegetable oil
• 1 large clove garlic, peeled and minced
• 2 teaspoons grated fresh ginger
• 3 small dried red chilies
• 2 Tablespoons rice wine
• 1 teaspoon sugar
• 2 dozen sea scallops
• 1 scallion, trimmed, sliced into 1/8-inch diagonal pieces
• 12 sprig cilantro, stems trimmed

Put fermented black beans in a small bowl with water to cover and soak for about 20 minutes to remove excess salt. Drain, then set aside.

Heat oil in a deep heavy-bottom skillet or wok over medium heat until hot but not smoking. Add garlic and ginger and stir-fry until just golden, about 3 minutes. Add dried chilies and black beans, and stir-fry until fragrant, about 1 minute. Reduce heat to low, add rice wine, sugar, and scallops, then scatter scallions over the top; cover and simmer until scallops have cooked through, about 7 minutes. Add cilantro and toss gently to mix well. Serve with white rice.

Per Serving (6 scallops and sauce): 136 Calories; 4g Fat (25.1% calories from fat); trace Saturated Fat; 13g Protein; 12g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 253mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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