This dish is a hubby-wifey compromise. Hubby loves bell peppers and I love scallops and mushrooms. The bonus is that it cooks up in a few minutes!
300 grams shelled Chinese scallops
1 large yellow bell pepper
1 large red bell pepper
200 grams white Shimenji mushrooms
1 large thumb-sized ginger, smashed and chopped (skin off)
shao xing wine
Clean the Chinese scallops with some sea salt and rinse; drain fully. Marinate in 1/2 to 1 tablespoon of oyster sauce. (personally I use the lower limit and adjust later. this is because various brands have slight nuances in saltiness etc.)
Clean and dry the bell peppers. Remove the top and seeds, then slice into squarish or diamond-shaped pieces. (meanwhile, start heating the wok with about 1 tablespoon of peanut oil (or canola oil).
Cut the ends of the mushrooms; rinse and dry them.
When the wok and oil is (very) hot, put in the bell peppers and stir fry a few seconds. Sprinkle in a large pinch of sea salt. Stir the peppers around, and remove from the pan using a slotted spoon to a serving dish.
In the same pan, sauté half the ginger then add the mushrooms. Add 1 teaspoon of oyster sauce and stir fry several seconds. After a couple of minutes add the rest of the ginger and the Chinese scallops. Splash some shao xing wine (about 1 to 1-1/2 teaspoon/s) and stir fry until the scallops are just about done (about a minute or two, depending on the size of the scallops, bigger ones take a bit longer to cook). Adjust seasonings as desired. Do not overcook the scallops otherwise they will be tough.
Using a slotted spoon, place the scallops and mushrooms over the bell peppers.
Reduce the liquid in the wok to about half (as preferred) then pour over the dish. Serve immediately.