| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 1/3 |
c |
Water |
| 1/3 |
c |
Soy sauce |
| 1/3 |
c |
Chinese rice wine |
| 3 |
tb |
Sugar |
| 1 1/2 |
tb |
Minced peeled fresh gingerroot |
| 1/2 |
ts |
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
MARINADE
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
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