The function of a sauce is to add flavour that will compliment the flavor and texture of a dish.
Whether served hot or cold should be well prepared and seasoned carefully so as to enhance the natural flavours of a dish.
Three large processed sea cucumbers
1 packet frozen big Scallops
1 large carrot (sliced)
1 packet Snow Peas (trimmed)
Few stalks of cilantros
Remove veins and impurities from sea cucumbers, rinse and cut into large pieces.
Scald to remove the stench.
Heat up 3 tablespoons of cooking oil in the claypot.
Add the minced garlic and fry till fragrant.
Add the sea cucumber slices and stir fry for about five minutes.
Season with premium oyster sauce, one tablespoon superior dark soy sauce and a little coarse sugar
Add some home prepared chicken stock and leave it to simmer for about 20 minutes or until the sea cucumber turn softer.
Stir in diced carrots and snow peas.
Add a tablespoon of water into the wok and simmer over medium heat for about 8 minutes with the lid on.
If you wish, add a tablespoon of superior light soy sauce.
Cook the ingredients until your desired texture.
Thawed the frozen scallops and pat dry with paper hand towels.
In the meantime, seasoned the scallops with a pinch of salt and pepper and grilled the scallops until both sides turned nicely brown.
Drain and set aside.
Add the grilled scallops to the other ingredients and mix well.
Garnished with a generous amount of chopped cilantros.
Check out this link for more interesting Chinese New Year dishes.