Scallops with Kangshan Chili Sauce, Sliced Green Bell Pepper & Red Chilies

This dish straddles the line between traditional and non-traditional because I more or less made it up (although I did take inspiration from a recipe from Panda Inn's 2002 March calendar feature called "Sizzling Scallops with Asparagus"). My sauce ingredients are similar: soy sauce, sesame oil, rice wine, cornstarch, sugar, and white pepper - but I use very different proportions and plain water instead of chicken stock. Kangshan chili sauce is from Kaohsiung in Southern Taiwan. It consists of chiles, salt, sesame oil and some 'secret' seasonings. If you can't find this stuff, feel free to substitute with any other chili garlic sauce or even hot bean paste. My recipe also incorporates julienned green bell peppers instead of asparagus because asparagus is very seasonal and not always readily available. This dish is saucy and has a kick to it so goes great with steamed white rice. If you're not a spice fiend, then just cut down on the amount of chili sauce and/or fresh red chili called for in the recipe. It's all good.