Rasa Malaysia · by Bee Yinn Low★ 4.8 (11)
Szechuan Scallops
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 31%
CARBS 17G23% OF CAL
3G FIBER8G OTHER6G TOTAL SUGAR
FAT 19G59% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender scallops coated in a fiery Szechuan sauce with peppers, mushrooms, and crisp garlic. A quick, bold stir-fry that delivers restaurant-caliber heat and depth.
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View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 7 oz (200g) scallops
- water (for boiling)
- 2 tablespoons oil
- 2 cloves garlic (sliced)
- 2 oz (60g) red bell pepper (cut into pieces)
- 2 oz (60g) yellow pepper (cut into pieces)
- 2 oz (60g) green pepper (cut into pieces)
- 5 shiitake mushrooms (sliced)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese black vinegar
- 1/2 teaspoon sugar
- 1/2 - 1 tablespoon LAOGANMA Spicy Chili Crisp (or more to taste)
- 2 tablespoons water
- 1/2 teaspoon cornstarch
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 31%
CARBS 17G23% OF CAL
3G FIBER8G OTHER6G TOTAL SUGAR
FAT 19G59% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1212mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.