2 tablespoons canola oil

2 to 4 dried chilies

1 teaspoon five-spice powder

cup fat-free low-sodium chicken stock

1 teaspoon low-sodium soy sauce

2 tablespoons red wine vinegar

2 tablespoons sugar

1 teaspoon sesame oil

Salt to taste


8 ounces bay scallops

8 ounces medium large cooked shrimp, cut in half

1 cucumber, seeded and thinly sliced

8 Chinese dried black mushrooms, soaked in warm water for approximately 20 minutes, stems removed, caps julienned

1 red bell pepper, cut into 1 inch long julienne

Salad greens

2 green onions, cut diagonally into inch slices

1 tablespoon sesame seeds, lightly toasted (optional)



  1. Heat a nonstick wok or skillet over medium heat. 
  2. Add the canola oil then the red chilies.  Stir until they turn brownish..
  3. Add the five-spice powder, stirring to prevent it from burning.
  4. Add the next four ingredients stir until the sugar dissolves.
  5. Stir in the sesame oil and season with salt.
  6. Set aside to cool.  Discard the chilies, pour into a jar, cover, and refrigerate.
  7. Rinse and drain the scallops.
  8. Place them in a steamer rack over boiling water.  Cover and steam until opaque, about 4 to 5 minutes.
  9. Let scallops cool and then refrigerate.
  10. To serve, combine the shrimp, scallops, cucumber, mushrooms, and bell pepper in a large bowl.  Shake the dressing and pour over the salad, tossing to coat. Place the salad greens on a plate and top with the salad.  Sprinkle with green onions and sesame seeds.