Ingredients:
1 Head Bok-Choy, medium size
3 Ounces Shiitake Mushrooms
1 Red Bell Pepper
1 Carrot
30 Snow Peas
1/2 Cup Edamame Beans or Peas
4 Cloves Garlic
1 Shallot
1/2 Ounce Ginger
1/2 tsp. Crushed Red Pepper
1 Tbs. Peanut Oil
1 Tbs. Sesame Oil
4 Tbs. Soy Sauce
2 Tbs. Rice Vinegar
1 Pound Scallops
2 Cups Brown Jasmine Rice, uncooked
2 Green Onions
|
|
Here is a beautiful head of Bok-Choy.
Separate the leaves before cutting.
| |
Cut bok-choy into thin slices.
Wash and dry in a salad spinner.
| |
Wipe any dirt from mushrooms; cut into 1/4's.
Slice carrot and pepper very thin.
| |
Rinse, dry and pull string off of the peas.
Cut in half as shown, on the bias.
| |
Peel garlic, shallot and ginger.
Place onto a cutting board and start chopping.
| |
Chop ingredients fine.
Remove from cutting board and reserve.
Sprinkle crushed pepper over the chopped ingredients.
| |
Measure and defrost edamame.
Measure and mix soy and rice vinegar.
Slice green onion for garnish.
| |
These are large "Diver Caught" sea scallops.
Wipe off any visible sand and remove the little rubbery piece that is attached to the side.
That piece is shown on the left side of the plate below.
| |
Cut scallops in half.
Place scallops on towels to dry.
Dry scallops will cook better.
| |
Place a very large pan onto the stove.
Add both oils and turn heat to high.
Note:
The reason for using a large pan is to have the maximum hot surface contact area for cooking the ingredients.
This technique allows for less oil and is different from wok cooking which tends to use a lot of oil.
| |
When oil is very hot, add the scallops.
Do not crowd them all into the same spot.
Place each scallop evenly across the pan.
Allow the scallops to sit undisturbed for a minute or so.
| |
When scallops begin to brown add the chopped garlic-ginger mixture.
Wait a few seconds and then start mixing and turning the ingredients.
You can use a large metal hamburger spatula to do this.
The spatula also works great to scrape-up ingredients stuck to the bottom of the pan.
| |
After a few seconds add: Bok-Choy, Mushrooms, Red Pepper, Carrot, Snow Peas and Edamame
| |
Mix & stir vegetables over high heat for a few minutes.
You can taste a few pieces from time to time to see if they are ready.
Vegetables should be just cooked, not overcooked.
| |
Add rice to the pan.
Rice should be already warm.
The microwave is a great place to warm the rice.
Drizzle soy-rice vinegar mixture over the rice.
Cook and stir rice into the vegetables.
| |
Sprinkle with green onions and serve.
You can omit the scallops if you like.
You can also use other proteins like chicken, shrimp or steak.
| |
|
