Chinese Scallops in Oyster Sauce Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Interest GroupQuick
Ingredients
| 2 tablespoons oyster sauce or soy sauce | ||
| Cornstarch | 2 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Scallops | 1/2 pound, drained, rinsed | |
| Butter/Margarine | 2 Tablespoon | |
| Frozen peas | 1 1/2 Cup (16 tbs) | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Hot cooked rice | ||
Directions
Combine oyster sauce, cornstarch, soy, and sugar.
Stir scallops into oyster sauce mixture; set aside.
Place wok over medium heat.
When wok is hot, add butter.
When butter has melted, add peas and onion and stir-fry for 2 or 3 minutes or until vegetables are tender-crisp.
(If using frozen pod peas, stir-fry for 30 seconds or until heated through.) Raise heat to high, add scallop mixture, and stir-fry for about 3 minutes or until scallops are just opaque throughout and sauce is slightly thickened.
Spoon over hot cooked rice and serve immediately.
Stir scallops into oyster sauce mixture; set aside.
Place wok over medium heat.
When wok is hot, add butter.
When butter has melted, add peas and onion and stir-fry for 2 or 3 minutes or until vegetables are tender-crisp.
(If using frozen pod peas, stir-fry for 30 seconds or until heated through.) Raise heat to high, add scallop mixture, and stir-fry for about 3 minutes or until scallops are just opaque throughout and sauce is slightly thickened.
Spoon over hot cooked rice and serve immediately.
Chef
