How to Cook Perfectly Seared Scallops w/ Vegetables 鲜扇贝炒蔬菜 Chinese Stir Fry Recipe

scallops

🥗Healthier: tofu

💰Cheaper: chicken breast

Tofu provides a similar texture while being plant-based.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offer a similar flavor.

Lightly season the fresh scallops with 0.5 teaspoon of salt, spreading it evenly, and reserving half for the other side.

Season the scallops with 1 teaspoon of black pepper, reserving half for the other side.

Pat the scallops dry as much as possible to prevent sticking to the pan.

Thaw frozen scallops naturally; do not submerge them in water.

Heat a pan on medium-high heat and add a suitable amount of oil.

Once the pan is hot, add the scallops without moving them around.

Test if the scallops are seared by using chopsticks to see if they move freely; if they do, they are ready to be flipped.

Turn the scallops to the other side and sear for another 1 to 2 minutes before removing them from the pan.

Clean the pan and heat it again, using the same oil from frying the scallops on medium heat.

Add 180-200 grams of shimeji mushrooms to the pan and allow them to sizzle slowly to release their flavor.

Add 5 grams of grated ginger to the pan, stirring to avoid browning too quickly.

Once the mushrooms are translucent, add chopped garlic and stir to bring up the flavor.

Add 1 tablespoon of oyster sauce, 1 teaspoon of fish sauce, and 0.5 teaspoon of sugar to balance the taste, mixing well.

Add 100 grams of bok choy and 30 milliliters of water to the pan, increasing the heat to medium-high and frying until the leaves are cooked.

Optionally, add 1 piece of cut chili for extra flavor.

Finally, place the scallops on top of the cooked vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens