This is a meal that you can prepare when you get home from work and are too tired to cook. The ingredients don't require a lot of prep, and you can have this on the table within minutes.
This dish is also perfect if you are serving a multi-course meal with lots of choices. Make some rice, stir-fry a few courses such as this chicken and these vegetables, and you've got the perfect meal for casual entertaining.
I am just learning how to stir-fry. The pace is a lot faster than I am used to (I bake bread for goodness sake). I have to take the three steps outlined in the book break them down into about 15 until I get the hang of this. While it's a bit of a high wire act, it's definitely a lot of fun. It feels so "chef-y."
While the recipe called for medium scallops, my store had either jumbo or small. I bought the small ones and did not slice them in half as instructed. I'm sure the larger scallops were better (at 3 times the price) but these were still pretty good.
Besides the scallops, the recipe also includes baby bok choy (a first for me), red bell pepper, scallions, soy sauce, and chili bean sauce. Fortunately I live in an area with plenty of Asian markets, so I was able to find the last ingredient.
I am participating in Wok Wednesdays. The recipe can be found in the book Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
If you'd like to stir-fry along with everyone else, check it out. Totally enjoyable. Everyone who participates must own the book. There is so much great information regarding stir frying, Asian ingredients, and woks contained in this book, it is worth the investment.To see other's experiences with this dish, check out the Wok Wednesdays site. Bonus: Grace Young, the author of the cookbook sometimes visits the site with feedback!
Enjoy!
Karen, your dish looks beautiful! Love the bowl as well. My one market had JUMBO ones as well. I never seen them so large. Lucky the next store I went to had what I call "normal" size scallops. Happy wokking!
ReplyDeleteThanks Cathleen! Same to you.
DeleteI would love to try this dish with prawns.
ReplyDeleteGorgeous! I'm delighted to see you used bay scallops, as I considered doing that and wondered how it would turn out. Wonderfully, I can see. I'm thinking shrimp as well. Though I have been stir-frying for a while, this dish challenged me more than some others --- but I got it done, and loved it. I adore baby bok choy!
ReplyDeleteLooks delicious and very healthy too, love that combination!
ReplyDeleteWhat a beautiful photo of a stir fry scallop dish which I 'm sure is so delish. I can just smell the aroma. Thanks for sharing this. It's helpful to know I can use small scallops, too.
ReplyDeleteGreat picture!
ReplyDelete