Ginger scallops with stir-fried broccoli rabe

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Cornstarch
⅓ cup Water
⅓ cup Soy sauce
⅓ cup Chinese rice wine
3 tablespoons Sugar
1½ tablespoon Minced peeled fresh gingerroot
½ teaspoon Dried hot red pepper flakes
1½ pounds Bay scallops; tough muscles removed, if necessary
1 pounds Broccoli rabe (1 bunch); hollow or coarse stems discarded, stalks and leaves cut diagonally into 1 1/2-inch sections
2 Red bell peppers; cut into thin strips
⅓ cup Water

Directions

MARINADE

In a small saucepan stir cornstarch into water to dissolve and stir in remaining marinade ingredients. Bring mixture to a boil, whisking constantly, and simmer, whisking, 1 minute. Cool marinade for 5 minutes.

Rinse scallops and drain. In a bowl toss scallops with half of marinade and chill, covered, at least 1 hour or overnight. Reserve remaining marinade.

Wash broccoli rabe and drain well in a colander.

Heat wok or a deep 12-inch skillet over high heat until hot and add oil.

Heat oil until it begins to smoke and stir-fry scallops for 1 to 2 minutes until just cooked. Remove scallops to a plate and keep warm.

Add bell peppers to wok and stir-fry 1 minute. Add broccoli rabe and stir-fry until wilted slightly and bright green, about 1 minute. Add water, tightly cover, and cook until greens are tender, 2 to 3 minutes. Add reserved marinade, stirring, until vegetables are coated well and sauce has thickened. Transfer vegetables to a platter and top with scallops.

Yield: 6 Servings

Recipe by: Cooking Live Show #CL8796 Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@...> on Nov 28, 1997

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