Recipe: Sizzling Mongolian Scallops (or Shrimp and Scallops) (not PF Chang's)

SIZZLING MONGOLIAN SCALLOPS

FOR THE SAUCE:
1/4 cup fish stock
1 tbsp. peanut butter
2 tsp. hoisin sauce
1 tsp. chili garlic sauce
1 tsp. chopped fresh ginger
1 tsp. sesame oil
1 tsp sugar
1/2 tsp. 5-spice powder
FOR THE SCALLOPS:
1 lb. scallops
1 tbsp. lite soy sauce
1 tbsp. dry sherry
3 tbsp. vegetable oil
1 large onion, cut in eighths

Combine the ingredients for the sauce; set aside.

In a bowl, scallops, soy sauce and sherry; set aside.

Heat oil in wok. Stir fry onion 2-3 minutes. Add scallops and stir fry 2-3 minutes.

Blend in sauce ingredients and stir-fry until boiling and scallops are done.

Serve at once on hot sizzling plate.

"For this recipe you will need a sizzle plate, which consists a iron plate that fits into a thick wooden mold of similar shape. Heat the iron plate on top of your stove for 5 minutes before adding cooked ingredients."

Adapted from source: Foodrecipeonline