Stir-fried Dried Scallops W/string Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 10 | Dried scallops | |
| 1/2 | c | Sherry |
| 1 | lb | String beans |
| 1 | c | Water |
| 4 | T | Soy sauce |
| 4 | T | Oil |
| 2 | T | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
Soak dried scallops in sherry 2 hours, turning occasionally. Drain and discard sherry. Cut string beans diagonally in 3 sections; then parboil. Place scallops in a pan with water. Bring to a boil; then simmer, covered, until soft (15 to 20 minutes). Add soy sauce and cook, stirring, over high heat until the liquid has nearly evaporated. Heat oil. Add scallops and stir-fry over low heat until they come apart in shreds and are dry. Remove from pan. Heat remaining oil. Add parboiled string beans and stir-fry, 2 minutes. Add stock and heat quickly. Then cook, covered, over medium heat, until beans are nearly done (about 2 minutes). Return scallop shreds only to reheat, and serve at once. VARIATION: For the string beans, substitute either 1 cup peas, parboiled; or 2 to 3 cups Chinese cabbage, cut in 2-inch sections. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 385
Calories From Fat: 252
Total Fat: 28.5g
Cholesterol: 37.9mg
Sodium: 1085.6mg
Potassium: 193.1mg
Carbohydrates: 18.9g
Fiber: <1g
Sugar: <1g
Protein: 6.9g