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Fish and Seafood
4 leaves dark green part of bokcai, washed and dried
1 cup vegetable oil
1/8 teaspoon salt
12 scallops removed from their shells, the shells and the scallops both dried
2 large cloves of garlic, minced
2 teaspoons thin soy sauce
1 Tablespoon oyster-flavored sauce
1 Tablespoon dry sherry
1 teaspoon cornstarch
2 Tablespoons peanut oil
1 teaspoon sesame oil
1. Dry the leaves again, so they do not sputter when fried, roll them tightly, and shred finely.
2.Heat vegetable oil and fry about a quarter of the leaves for about a minute until very bright green and very crisp. Remove and drain on paper towels, and repeat until all are fried. Sprinkle with salt and spread on half a flat platter.
3. Heat wok or fry pan, add the peanut oil until just before it smokes, then put in the scallops and sear them for half minute on each side. Arrange them one to a shell, and put the shells on the platter. Leave any remaining oil in the wok or pan.
4. Mix garlic, soy and oyster sauces, and the sherry; and in a separate small bowl, mix cornstarch with one tablespoon of cold water.
5. Reheat wok with its oil, add garlic mixture and stir for fifteen seconds before adding the cornstarch mixture and stir until thickened, pour over the scallops, and serve. Approximate nutrient analysis per scallop, assuming two tablespoons of vegetable oil is absorbed for the whole recipe.
Note: Each serving has 66 calories, 1 g carbohydrate, 4 g protein, 141 mg sodium, 5 g fat, 1 g saturated fat, and 6 mg cholesterol.