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Stir-fry Scallop with Vegetables
This stir-fry scallops with vegetables is a balanced Chinese side dish with meat and veggies in it. Recently, life has been hectic so I tried out a different strategy for menu planning, which is to not plan what to cook :P Using baby corn, carrot and snow peas as fixed repeated ingredients in my grocery shopping list, I whipped up various dishes (see list of some of the dishes below) revolving around these three veggies. This arrangement has worked out really well to tide me over the past two weeks.
Made with Baby Corn, Carrot and/or Snow Peas:
- Claypot Tofu with Seafood Recipe
- Stir-fry Pork with Vegetables Recipe
- Stir-fry Prawns with Snow Peas Recipe
See Also:
Noob Cook’s Favourite Scallop Recipes:
- Baked Parmesan Scallops Recipe
- Claypot Scallop Glass Noodles Recipe
- Parmesan Orange Scallops Salad Recipe
Stir-fry Scallop with Vegetables Recipe
This scallop with vegetables (baby corn, carrot & snow peas) stir-fry is a balanced Chinese side dish with both meat and veggies in it. Deliciously savoury and goes well with rice.
Ingredients:
- 1 tbsp cooking oil
- 4 slices ginger julienned
- 3 garlic cloves minced
- 10 medium scallops thaw if using frozen, pat dry on kitchen towels
- 4 baby corn cut diagonally to 2-3 sections
- half carrot sliced thinly & diagonally
- 12 snow peas prepped & trimmed
Seasonings (A)
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp Maggi seasoning sauce (or 1 tsp fish sauce/light soy sauce or pinch of salt) to taste
- 1 tbsp Chinese wine (Hua Diao/Shaoxing)
Directions:
- Cook aromatics. Heat oil in wokpan. Add ginger and garlic. Stir fry briefly until aromatic.
- Add scallops, baby corn and carrot to the wok. Stir fry until all the scallops have just turned opaque.
- Add seasonings at (A) and stir fry to coat everything evenly in the sauce. When the scallops are cooked, add snow peas and stir fry until cooked, about 30 seconds to 1 minute.
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