Chinese Scallops with Celery
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- 1 pound scallops
- 2 stalks celery
- 1 medium carrot
- 3/4 cup of the best LOW SODIUM chicken broth you can find or make
- 2 teaspoons garlic, minced until barely visible
- 1 teaspoon minced ginger, also finely minced
- 2 tablespoons sherry or good dry white wine
- About 2 teaspoons cornstarch mixed with equal amount of water (to thicken sauce)
- Several hours before cooking, sprinkle salt over scallops, then
drizzle about 2 tablespoons water over them and follow that with
about 2 tablespoon cornstarch (approximation). Mix the cornstarch
into the scallops well, then set in fridge (this makes for tender
- Before slicing veggies, prepare your sauce by
mixing the FINELY minced garlic, ginger and chicken broth. Set aside.
- Now, slice your celery into 1 1/2-inch long segments, then cut
celery segments in half LENGTHWISE. For your carrots, you can slice
them into thin wafer-shaped pieces and stack a few of these pieces
together and slice them into thin slightly-thicker-than toothpick
slivers. If you have time, you can cut your carrots into fancy shapes
using a cookie cutter-type mold (I did things the lazy man's
- Heat your wok and, just as it starts to smoke, add
about 2 tablespoons oil (approximation--didn't measure). Place
celery in wok first and, over reduced heat (don't want celery
to brown too much), cook celery for about 4 minutes before adding
carrots and cooking for about 2 more minutes. Remove veggies and
add a bit more oil and heat it up.
- After oil has heated,
add scallops and cook over medium heat for about 4 minutes. After
scallops have cooked for a minute or two, drizzle the scallops with
the sherry or white wine (this is the most important step - the
step that gives this dish a great flavor). Be careful not to overcook
your scallops or they may be tough.
- When scallops are through
cooking, remove from wok and, if necessary, clean it before adding
sauce. Once sauce has been added and has started to heat up, add
cornstarch mixed with water and thicken sauce before returning veggies
and scallops back to wok. Mix well with thickened sauce and remove
- Serve over white rice.
Posted by Cookin Dad at Recipe Goldmine 7/10/01 7:41:51 am.
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