Free Recipe Stir-Fried Scallops W/mixed Vegetables
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Stir-Fried Scallops W/mixed Vegetables Recipe
1 lb Scallops
1/2 c Bamboo shoots
1/2 c Celery
1/2 c Dried onions
6 Snow peas
1 tb Cornstarch
2 ts Soy sauce
1/4 c Water
3 tb Oil
1/2 ts Salt
1/2 c Stock
1/2 ts Sugar
Stir-Fried Scallops W/mixed Vegetables Preparation
1. Quarter scallops or cut in 1/4-inch slices if large; cut in half if small. 2. Cut bamboo shoots first in 1/4-inch slices, then in 1/2-inch sections. Slice celery in 1/4-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 1/2 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 1/2-inch lengths and parboiled; and 2 tomatoes, peeled and cubed. Add the beans in step 4, the tomatoes after step 5. 2. Or substitute 1/2 cup water chestnuts, 1/2 cup white onions and 1/2 cup celery, all sliced. Add in step 4. Then, after step 5, add 1/2 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.
Cooking Temperature:
Recipe Serves: 6
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