1 x Marion’s Kitchen General Tso, which includes:
GENERAL TSO SAUCE
1 lb scallop meat
1 red pepper (capsicum), seeded and diced
½ cup sliced scallions (spring onion)
Pat dry the scallops with paper towel. Pour the SEASONED CORNSTARCH into a large bowl. Toss the scallops in the cornstarch and shake off excess. In a deep skillet or wok, heat an inch depth of oil over medium-high heat. Shallow fry scallops (in batches if necessary) for about 2 minutes each side or until golden and just cooked. Drain on paper towels and set aside for step 4.
Open up the BABY CORN and drain away the liquid. Rinse the baby corn pieces and set aside until step 3.
Heat 1 tbsp oil in a clean skillet or wok over medium-high heat. Add DRIED CHILIES, red pepper and baby corn and stir-fry for about a minute.
Now add your scallops and that tasty GENERAL TSO SAUCE. Stir-fry until everything is evenly coated with the sauce. Remove from heat and toss through the sliced scallions. Time to dig in! Enjoy!