| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 2 | T | Cornstarch |
| 1/3 | c | Water |
| 1/3 | c | Soy sauce |
| 1/3 | c | Chinese rice wine |
| 3 | T | Sugar |
| 1 1/2 | T | Minced peeled fresh |
| gingerroot | ||
| 1/2 | t | Dried hot red pepper flakes |
| 1 1/2 | lb | Bay scallops, tough muscles |
| removed if necessary | ||
| 1 | lb | Broccoli rabe, 1 bunch |
| hollow or coarse stems | ||
| discarded stalks and | ||
| leaves cut diagonally | ||
| into | ||
| 1 1/2-inch sections | ||
| 2 | Red bell peppers, cut into | |
| thin strips | ||
| 1/3 | c | Water |
INSTRUCTIONS
In a small saucepan stir cornstarch into water to dissolve and stir in remaining marinade ingredients. Bring mixture to a boil, whisking constantly, and simmer, whisking, 1 minute. Cool marinade for 5 minutes. Rinse scallops and drain. In a bowl toss scallops with half of marinade and chill, covered, at least 1 hour or overnight. Reserve remaining marinade. Wash broccoli rabe and drain well in a colander. Heat wok or a deep 12-inch skillet over high heat until hot and add oil. Heat oil until it begins to smoke and stir-fry scallops for 1 to 2 minutes until just cooked. Remove scallops to a plate and keep warm. Add bell peppers to wok and stir-fry 1 minute. Add broccoli rabe and stir-fry until wilted slightly and bright green, about 1 minute. Add water, tightly cover, and cook until greens are tender, 2 to 3 minutes. Add reserved marinade, stirring, until vegetables are coated well and sauce has thickened. Transfer vegetables to a platter and top with scallops. Yield: 6 Servings Recipe by: Cooking Live Show #CL8796 Posted to MC-Recipe Digest V1 #929 by Nancy Berry <[email protected]> on Nov 28, 1997
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