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Scallops with Pea Pods |
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Serves: 4 Print this Recipe1 pound sea scallops 1/2 teaspoon cornstarch 1/4 teaspoon salt 1/8 teaspoon white peppers 1/8 teaspoon sesame oil 8 ounces chinese pea pods 2 green onions (with tops) 2 tablespoons oysters sauce or 1 tablespoon dark soy sauce 2 tablespoons water 1 tablespoon cornstarch 3 tablespoons vegetable oil 1 teaspoon finely chopped ginger root 1 clove garlic finely chopped 2 tablespoons vegetable oil 1/2 cup sliced canned bamboo shoots or water chestnuts 1/4 cup chicken broth Rinse scallops in cold water 3 or 4 times; drain thoroughly. Pat dry with paper towels. Toss scallops, 1/2 teaspoon cornstarch, the salt, white pepper and sesame oil in medium bowl. Cover and refrigerate 30 minutes. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 2-inch pieces. Mix oyster sauce, water and 1 tablespoon cornstarch. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add scallops, gingerroot and garlic; stir-fry until scallops are white. Remove scallops from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add bamboo shoots, stir-fry 1 minute. Add broth; heat to boiling and add scallops. Stir in cornstarch mixture; cook and stir until thickened. Add pea pods; stir-fry 30 seconds. Sprinkle with green onions. 4 servings **Scallops should be moist and fresh-smelling when you buy them. Be careful not to overcook or scallops will become tough and stringy and will release too much liquid to achieve the desired sauce consistency. Cook just until they are opaque. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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