Homemade stir-fried sauce

Overview

When the weather is hot, people lose their appetite, so a stir-fried sauce dish often appears on my dining table! The ingredients inside will change frequently, but tenderloin, dried tofu, and shiitake mushrooms are usually included! I happened to have some scallop meat and shrimp today, so I put them in and fried them together! It’s a huge gathering of sea, land and air!

Ingredients

Steps

Soak the mushrooms in advance, wash and cut into small cubes
Peel, wash and cut the wild rice into small cubes
Blanch the diced wild rice pods and edamame seeds and set aside
Wash the tenderloin and cut into small cubes
Marinate with salt, cooking wine, ginger juice and starch for a while
Wash the scallop meat and shrimp, mix well with salt, cooking wine, ginger juice and starch and marinate for a while
Heat oil in a pan and sauté minced ginger until fragrant
Add in diced tenderloin and fry until it changes color, set aside
In the same way, fry the shrimps and scallops until they are cooked and removed
Start another frying pan
First add dried tofu and diced mushrooms and stir-fry for a while
Then add the watered wild rice dices and edamame seeds and stir-fry for a while
Add sweet noodle sauce, bean paste and Kingler sauce in the middle of the pot (if not, add some hot sauce), stir-fry until fragrant
Then stir well and add appropriate amount of sugar and stir well
Add appropriate amount of water and cook
When the soup boils, add the fried diced meat
When the soup thickens, add shrimps and scallops and stir-fry
Taste to see if you need to add salt. Drizzle with sesame oil, sprinkle with chicken powder and stir-fry evenly.

Overview

Tags

Ingredients

Steps