With Chinese New Year in mind, here’s yet another easy microwave recipe! I serve this over long grain white rice.
Cantonese Scallops:
About 1 lb. (450 g) fresh or thawed scallops
1 tbsp. (15 mL) canola or peanut oil
About ¾ c. (180 mL) halved, angle-sliced fresh pea pods
½ c. (125 mL) celery, angle-sliced
8-oz. (227 mL) can sliced bamboo shoots, drained
½ c. (125 mL) green onions (“spring onions”), angle-sliced
1 garlic clove, minced fine
½ tsp. (2.5 mL) peeled, finely minced fresh ginger
2 tbsp. (30 mL) poultry broth
1 tbsp. (15 mL) soy sauce
2 tbsp. (30 mL) hoisin sauce
2 tbsp. (30 mL) oyster sauce
3 tbsp. (45 mL) cornstarch or tapioca starch
1 c. (250 mL) sliced mushrooms
4 c. (1 L) fresh bean sprouts, rinsed and drained
Rinse, drain, and blot dry scallops.
Fresh from the sea or the 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.
Ohhhhh! Delicious! |
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.
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