Pan Seared Scallops with Shanghai Bok Choy

Pan Seared Scallops with Shanghai Bok Choy

Jumbo sea scallops are so fresh & delicious. Simply pan sear & serve over stirfried Shanghai bok choy.

6 Large sea scallops

6-8 Shanghai bok choy

3 slices of carrot

3 snowpeas

1 shiitake mushroom, sliced

2 tablespoons oil

1 tablespoon Chinese rice wine

1 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon sugar

Coat hot wok or skillet with 1 tablespoon oil. Place Shanghai bok choy in skillet & stirfry for 1 minute with 1/2 teaspoon garlic. Cook until softened. Place on serving plate. Add 1 tablespoon oil to hot wok or skillet, place scallops in pan and cook for 1 minute. Turn scallops, cook another minute. Place finished scallop over bok choy. Add rice wine, remaining garlic, salt, and sugar to skillet and deglaze. Pour sauce over scallops.

Feature Recipes April 2009

Chinese Spicy Eggplant

Asian eggplant is slender, long and a beautiful bright purple. This popular recipe is a guest favorite at Oriental Wok. Add tofu or chicken for a delicious entree.

2 cups Chinese eggplant

1/8 cup red pepper, fine dice

1/8 cup white onion, fine dice

1/8 cup green pepper, fine dice

1/8 cup red onion, fine dice

1/2 cup Oriental Wok General Wong's Spicy Sauce

Vegetable oil as needed

Wash and roll cut eggplant. Add 2 tablespoons of oil to a hot wok and stirfry the onions and peppers until slightly softened and hot. Add eggplant to wok and toss to evenly heat eggplant, onions and peppers. Pour General Wong's Sauce into wok and continue to stirfry until vegetables are evenly coated and hot.