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Chinese Scallops

Tummy.Tucker's picture
Ingredients
  Peanut oil/Vegetable oil 2 Teaspoon
  Ginger root slices 3 , pared
  Garlic 1 Clove (5 gm), crushed or minced (Large Cloves)
  Mushrooms 3 Cup (48 tbs), sliced
  Instant chicken broth and seasoning mix 10 Ounce, dissolved in 1 1/2 cups hot water (2 Packets)
  Bay scallops/Sea scallops, cut into 1-inch pieces 19 Ounce, cut into pieces
  Spinach leaves/Swiss chard 3 Cup (48 tbs), shredded
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Reduced sodium soy sauce 1 Tablespoon
  Egg 1 , beaten in heatproof cup
  Scallions 6 Medium, thinly sliced (Green Onions)
Directions

MAKING
1) In a 12 inch skillet or a wok, stir-fry the ginger and garlic in the oil, until lightly browned.
2) Stir in the mushrooms and stir-fry for 2 to 3 minutes.
3) Gradually stir in the dissolved broth mix and, stir frequently and bring to a boil.
4) Lower the heat, stir in the scallops and spinach or chard, cover and allow to steam for 2 to 3 minutes.
5) In a small bowl, mix the water, cornstarch and soy sauce, until the cornstarch is dissolved, stir into the scallop mixture.
6) Remove 1/2 cup broth from skillet or wok and stir into the beaten egg.
7) Gradually pour the egg mixture into the scallop mixture, stir constantly and cook until the mixture thickens.
8) Stir the scallions into the scallop mixture , mix well.

SERVING
9) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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