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Pan-fried Scallops with Silk Squash & Lily
Serving Portion: 2 to 3 persons
1. Heat some oil, saute scallops in hot oil. Removed.
2. Saute garlic in heated oil. Add and stir-fry with Silk Squash until soft.
3. Stir-fry with red chili, lily and scallop until cooked. Pour in sauce mixture. Serve.

Ingredients: Silk Squash, Scallop, Lily, Garlic, Red chili, Sugar, Shaoxing wine, Corn starch, Chicken powder, Salt, Sesame oil, Pepper
Need ingredients: Sauce mixture: 1/2 teaspoon of oyster sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of soy sauce, 1/2 teaspoon of corn starch, 1/4 teaspoon of salt, 50ml of water