{"id":454,"date":"2015-03-20T00:10:40","date_gmt":"2015-03-20T04:10:40","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=454"},"modified":"2015-03-19T08:08:09","modified_gmt":"2015-03-19T12:08:09","slug":"stir-fried-scallops-with-chinese-greens-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/stir-fried-scallops-with-chinese-greens-recipe\/","title":{"rendered":"Stir-Fried Scallops with Chinese Greens Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-455\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/03\/stir-fried-scallops-with-chinese-greens.jpg\" alt=\"Stir-Fried Scallops with Chinese Greens Recipe\" width=\"500\" height=\"440\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/03\/stir-fried-scallops-with-chinese-greens.jpg 500w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/03\/stir-fried-scallops-with-chinese-greens-300x264.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>This dish emphasizes the freshness and delicate seasoning that give Cantonese cuisine its reputation. Chinese broccoli or Bok Choy is traditionally used, but you could use regular broccoli.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 6)<\/p>\n<ul>\n<li>350 g\/12 oz scallops, roe removed<\/li>\n<li>2 tablespoons Shaoxing rice wine<\/li>\n<li>1 tablespoon roasted sesame oil<\/li>\n<li>1 teaspoon finely chopped ginger<\/li>\n<li>\u00bd scallion (spring onion), finely chopped<\/li>\n<li>200 g\/7 oz Chinese broccoli or bok choy (pak Choi)<\/li>\n<li>80 ml\/2\u00bd fl oz chicken stock<\/li>\n<li>\u00bd\u00a0teaspoon salt<\/li>\n<li>\u00bc\u00a0teaspoon sugar<\/li>\n<li>\u00bc\u00a0teaspoon freshly ground white pepper<\/li>\n<li>1 teaspoon cornstarch (cornflour)<\/li>\n<li>1 tablespoon oil<\/li>\n<li>1 tablespoon finely shredded ginger<\/li>\n<li>1 scallion (spring onion), finely shredded<\/li>\n<li>1 garlic clove, very thinly sliced<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Slice the small, hard white muscle off the side of each scallop and pull off any membrane. Rinse the scallops and drain. Holding a knife blade parallel to the cutting surface, slice each scallop in half horizontally. Place the scallops in a bowl with 1 tablespoon of the rice wine,\u00a0\u00bc teaspoon of the sesame oil and the chopped ginger and scallions. Toss lightly, then leave to marinate for 20 minutes.<\/p>\n<p>Wash the broccoli well. Discard any tough-looking stems and diagonally cut into 2 cm (\u00be inch) pieces through the stem and the leaf. Blanch the broccoli in a pan of boiling water for 2 minutes, or until the stems and leaves are just tender, then refresh in cold water and dry thoroughly.<\/p>\n<p>Combine the chicken stock, salt, sugar, white pepper, cornstarch and the remaining rice wine and sesame oil.<\/p>\n<p>Heat a wok over high heat, add the oil and heat until very hot. Add the scallops and stir-fry for 30 seconds, then remove. Add the shredded ginger, shredded scallions and the garlic and stir-fry for 10 seconds. Add the stock mixture and cook, stirring constantly, until the sauce thickens. Add the Chinese broccoli and scallops. Toss lightly to coat with the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This dish emphasizes the freshness and delicate seasoning that give Cantonese cuisine its reputation. Chinese broccoli or Bok Choy is traditionally used, but you could use regular broccoli. Ingredients: (Serves 6) 350 g\/12 oz scallops, roe removed 2 tablespoons Shaoxing rice wine 1 tablespoon roasted sesame oil 1 teaspoon finely chopped ginger \u00bd scallion (spring [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":455,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[149,4,148],"class_list":["post-454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chinese-greens","tag-recipe","tag-scallops"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=454"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/454\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/455"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=454"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}