After adding sauce to skillet, cook it for a minute; the cornstarch will thicken the sauce, helping to coat the ingredients, plus there'll be no pasty taste.
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Rating: 1 stars
This was easy to make and looked colorful, but the vinegar was completely overwhelming. I should have expected this as most Asian sauces have less vinegar and some sugar to balance the tartness. We couldn't taste the scallops at all. Disappointing. I wish I had read the reviews before making this. Will not make again.
I made this last night and did not want to detract from the deliciousness of my $30 a pound Nantucket Bay Scallops so I heeded the recommendation of an earlier post. Regarding the vinegar taste I replaced the rice wine vinegar with aged Fig Vincotto. Very yummy.
I made this tonught - it just okay as is and lookedthe picture - definitley needs some sweetner to sauce as it tasted of too much vinegar taste . I did add some garlic and red hot pepper flakes but I wished I had tasted the sauce -it needs some sugar or honey added to sauce!!