RCI-ND.006.0038.001
Ginger Sesame Stir-fried Scallops with Lo Mein Noodles
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Serves 8
Prep45 min
Cook15 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 1 pound
- peanut oil5 tablespoonsdivided use
- 1 tablespoon
- soy or tamari sauce1 tablespoon
- 1 tablespoon
- 1 tablespoon
- fermented black beans1 tablespoonoptional
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
- salt½ teaspoonor to taste
- ground black pepper¼ teaspoonor to taste
- fine julienne carrots1½ cups
- sliced shiitake mushrooms caps2 cups
- finely sliced bok choy or savoy cabbage4 cups
- lo mein noodles2 packagescooked and drained
- thinly sliced scallions½ cupcut on the bias
- 2 tablespoons
Method
1
Pat the sea scallops dry with paper towels and season with salt and ground black pepper on both sides, allowing them to rest at room temperature for 5-10 minutes before cooking.
2
Combine rice wine vinegar, soy sauce, minced ginger, dark sesame oil, fermented black beans (if using), minced garlic, honey, and lemon juice in a small bowl to create the sauce; set aside.
3
Cook lo mein noodles according to package directions, drain, and set aside.
8 minutes
4
Heat 3 tablespoons of peanut oil in a large wok or skillet over high heat until shimmering and just beginning to smoke.
2 minutes
5
Working in batches to avoid crowding, add the scallops to the hot oil and sear for 2-3 minutes per side until golden brown and just cooked through, then transfer to a clean plate.
5 minutes
6
Add the remaining 2 tablespoons of peanut oil to the wok and stir-fry the julienne carrots and shiitake mushroom slices over high heat for 2-3 minutes until they begin to soften.
3 minutes
7
Add the sliced bok choy or savoy cabbage to the wok and continue stir-frying for 1-2 minutes until just wilted but still crisp.
8
Return the cooked scallops to the wok along with the cooked lo mein noodles and pour the sauce over all ingredients, tossing gently to combine and coat evenly.
2 minutes
9
Divide the stir-fried noodles and scallops among four serving bowls or plates, top with thinly sliced scallions and toasted sesame seeds, and serve immediately.