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Chinese Scallops in Oyster Sauce

  Oyster sauce 2 Tablespoon
  Cornstarch 2 Teaspoon
  Soy sauce 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Scallops 1⁄2 Pound, thawed if frozen, well rinsed, drained and sliced across the grain
  Butter/Margarine 2 Tablespoon
  Edible pod peas/1 package, 6 ounce frozen edible pod peas, thawed 3 Ounce, ends and strings removed (1 1/2 Cups)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Hot cooked rice 2 Cup (32 tbs)

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.

Recipe Summary

Difficulty Level: 
Stir Fried
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1063 Calories from Fat 240

% Daily Value*

Total Fat 27 g42.1%

Saturated Fat 15.9 g79.5%

Trans Fat 0 g

Cholesterol 139.4 mg46.5%

Sodium 1477.1 mg61.5%

Total Carbohydrates 146 g48.6%

Dietary Fiber 7.4 g29.6%

Sugars 7.2 g

Protein 54 g107.6%

Vitamin A 68.5% Vitamin C 104.4%

Calcium 13.4% Iron 49.1%

*Based on a 2000 Calorie diet

Chinese Scallops In Oyster Sauce Recipe