Stir Fried Scallops With Mixed Vegetables Recipe
Ingredients
| Scallops | 1 pound | |
| Bamboo shoots | 1/2 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs) | |
| Onions | 1/2 Cup (16 tbs), dried | |
| Snow peas | 6 | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 2 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Cup stock | ||
| Sugar | 1/2 Teaspoon | |
Directions
1. Cut scallops as in Stir-fried Scallops and Onion.
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.
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.
Chef
