Vegetable Stir Fry with Bay Scallops

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Recipe #10 in our Chinese Lunar New Year Celebration series is similar to MOO GOO GAI PAN except that it doesn’t use chicken but bay scallops instead.  Alternatively, you can use shrimps or squid. Quick and easy, it uses thickened chicken broth instead of the usual  soy sauce mixture.  You can mix any vegetable you have handy…or feel like eating.  In this recipe,I used cream of chicken to thicken instead of chicken broth and cornstarch. And of course a few sprinkles of crushed chili pepper!

Ingredients:

  • 1 cup bay scallops
  • 1 cup snow peas
  • 1 cup sliced carrots
  • 1 cup bell pepper, sliced thinly
  • 1 cup mushrooms (I used shiitake)
  • 1/2 cup water chestnut
  • 2 cloves garlic, mashed or minced
  • 1 tbs ginger, sliced thinly
  • 1 tsp crushed chili pepper
  • 2 tbs cream of chicken
  • 1/4 cup water or chicken broth
  • peanut oil for stir frying (you can use any oil)

Directions:

  1. Heat oil in wok.  Add garlic and ginger and stir fry for 1 minute.
  2. Add carrots, water chestnut, bell pepper and mushrooms.  Continue stirring.  Then add snow peas and crushed pepper. Stir for 2 minutes. Remove from wok and set aside.
  3. Add bay scallops in hot wok. Cook for 2 minutes without stirring.  Add cream of chicken and water (or broth). Stir to mix then add vegetables.
  4. Cook for another minute then remove from wok. Serve with steamed rice.

Here it is, ready to be stored in the refrigerator.  I keep hundreds of takeout boxes (I buy in bulk) in my pantry and use them to either store food or as “doggie bags” for party guests or just those who come over to visit.

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Vegetable Stir Fry With Bay Scallops on Foodista

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» The Duo Dishes said: { Feb 5, 2009 - 02:02 }

Love the buttery scallops in this!

» Desmone007 said: { Feb 5, 2009 - 04:02 }

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