Scallops a la Peking House Tasty Recipes

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Saturday, December 9, 2017

Scallops a la Peking House

"Scallops with an Asian twist! This dish is superb served over a bed of steamed rice."

Ingredients :

1 tablespoon cornstarch
1/four cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 1/2 kilos scallops
1 cup clam juice
half of teaspoon salt
1/four teaspoon floor cayenne pepper
half teaspoon floor ginger
1/three (8 ounce) can sliced water chestnuts

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set apart.
In a massive skillet, warmness peanut oil on medium-high warmness till nearly smoking. Remove the skillet from heat and add inexperienced onions. Return the skillet to heat and cook, stirring continuously, until the scallions are gentle.
Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or warm sauce to taste. Stir in ginger and water chestnuts.
Stir in the combination of dissolved cornstarch and white wine. Turn the heat to excessive, and cook the mixture until it boils and thickens.

Notes :

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