About 1 lb. (450 g) fresh or thawed scallops
1 tbsp. canola or peanut oil
About ¾ c. halved, angle-sliced fresh pea pods
½ c. celery, angle-sliced
8-oz. (227 mL) can sliced bamboo shoots, drained
½ c. green onions (“spring onions”), angle-sliced
1 garlic clove, minced fine
½ tsp. peeled, finely minced fresh ginger
2 tbsp. poultry broth
1 tbsp. soy sauce
2 tbsp. hoi sin sauce
2tbsp. oyster sauce
3 tbsp. cornstarch or tapioca starch
1 c. sliced mushrooms
4 c. fresh bean sprouts, rinsed and drained
Rinse, drain, and blot dry scallops.
|Fresh from the sea (Er ... supermarket)!|
Halve large scallops horizontally. In a 2-1/2 qt. (2-1/2 L) microwave-safe casserole, toss together oil, pea pods, celery, bamboo shoots, green onions, garlic, and ginger.
|Toss, toss, toss in microwave-safe casserole!|
Cover and microwave at high power 2 min., stirring once. Stir in scallops.
Microwave, covered, at medium power 5 min. In a small bowl, combine poultry broth, soy sauce, hoi sin sauce, oyster sauce, and starch, stirring well. Pour over scallops. Add mushrooms and bean sprouts. Microwave, covered, at high power 3-to-5 min., stirring once. Cover and let stand 2 min. Serves 4.
Tomorrow: Lemon Chicken