Ingredients
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12
-
2
-
3
-
200
-
2
-
150
-
3
-
2
-
1
-
-
-
-
-
-
Directions
Scallop and Shiitake Stir-Fry, From Raymond Blanc Four servings is based on serving as a starter or a light meal Monkfish can be substituted for the scallops, and if you can’t find bok choy you can use Chinese cabbage or spinach , I haven’t cooked scallops for a long time — mostly because I was afraid I would overcook them The timings on this dish are perfect and the end result is divine Made and thoroughly enjoyed to celebrate the Chinese New Year
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Steps
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1
Done
|
Cut Each Scallop in Half and Each Coral Into Three Pieces. |
|
2
Done
|
Heat a Wok With the Two Oils. Add the Scallops and the Corals, and Toss For One Minute Over High Heat. |
|
3
Done
|
Add the Mushrooms, Bok Choy Stalks and Sugar Snap Peas, Then Stir-Fry For One Minute Further. |
|
4
Done
|
Spoon in the Ginger and Garlic, Along With the Bok Choy Leaves and a Little Water, and Stir-Fry All Together For Another Minute or Two Until the Leaves Have Wilted. |
|
5
Done
|
Add the Lime Juice. Season to Taste With Salt and Pepper, and Serve on Warm Plates. |
