Stir-fried scallops w/mixed vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops |
| ½ | cup | Bamboo shoots |
| ½ | cup | Celery |
| ½ | cup | Dried onions |
| 6 | Snow peas | |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Soy sauce |
| ¼ | cup | Water |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| ½ | teaspoon | Sugar |
Directions
1. Quarter scallops or cut in ¼-inch slices if large; cut in half if small.
2. Cut bamboo shoots first in ¼-inch slices, then in ½-inch sections.
Slice celery in ¼-inch sections. Slice dried onions. Stem snow peas.
3. Blend cornstarch, soy sauce and cold water to a paste.
4. Heat oil. Add salt, then scallops, and stir-fry to coat with oil (about ½ minute). Add vegetables and stir-fry about 2 minutes more.
5. Add stock and sugar and heat quickly. Then cook, stirring, over medium heat, until vegetables are done (2 to 3 minutes).
6. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: 1. For the vegetables, substitute 1 pound string beans, cut in ½-inch lengths and parboiled; and 2 tomatoes, peeled and cubed. Add the beans in step 4, the tomatoes after step 5.
2. Or substitute ½ cup water chestnuts, ½ cup white onions and ½ cup celery, all sliced. Add in step 4. Then, after step 5, add ½ cup canned pineapple chunks.
3. In step 1, dredge the scallops lightly with flour.
4. In step 3, add a few drops of sesame oil to the cornstarch paste.
5. In step 4, add to the hot oil 2 slices fresh ginger root and 1 garlic clove, both minced, and stir-fry to brown lightly. Then stir-fry scallops.
Sprinkle with the salt and a dash of pepper before adding the vegetables.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .