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CookTeaser

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RECIPE

Serves 2

A CookTale

While preparing dinner, my thoughts were carried back to the streets in New York Chinatown on an evening like this — clear, brisk and early September. Ever since I was a small child it was our family’s Sunday lunch place, and there’s nowhere like it in the city. And the longer I stay away, the more I’m haunted by memories of dark alleys, neon signs and the freshest, most exotic food stands in the city. May it never change.

INGREDIENTS

1/3 C of Soy Sauce
2 oz of fresh Ginger (diced)
1 tsp of Sesame Oil
1-1/2 tsp of Cornstarch
2 TB of Chicken Broth
3/4 lb large Sea Scallops
2 slices of Bacon (chopped)
1/2 lb of fresh Mushrooms (sliced)
1 Red Bell Pepper (cut in strips)
4 oz Snow Peas (halved)
1 tbsp of Water
Sesame Seeds
Black pepper

METHOD

1. In a medium bowl, mix together Soy Sauce, Sesame Oil & Ginger. Whisk until well blended, add Scallops & toss to coat. Set aside. 

2. In a second bowl, mix together the Cornstarch & Chicken Broth, set aside. 

3. In a wok, cook Bacon over medium heat, stirring until crisp & brown. 5-7 minutes. Remove Bacon & set aside. Drain all except 1 TB of fat from wok.

4. Add Scallops & stir-fry until just opaque, about 3 minutes. Remove from pan. Add Mushrooms, Red Bell Pepper & Snow Peas to the wok. Stir fry 2-3 minutes, or until crisp-tender.

5. Return the Bacon & Scallops to the wok. Add Water & stir-fry until hot. Season with Black Pepper. Sprinkle on the Sesame Seeds & serve.

 
 
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