| 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
<nlberry@prodigy.net> on Nov 28, 1997
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”