Cantonese Scallops

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.