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“From my collection of handwritten recipes.”
READY IN:
20mins
SERVES:
2
YIELD:
1 stir fry
UNITS:
US

Ingredients Nutrition

Directions

  1. If scallops are very large, cut in half horizontally. In a wok, heat 2 Tblsp. oil over high heat. Add whole scallion and cook until bright green, about 2 seconds. Add stock and vinegar and bring to a boil. Reduce to a simmer and cook 5 minutes. Discard scallion. Add scallops and simmer until they turn opaque and are just done, 30-45 seconds. With a slotted spoon, remove scallops to a plate. Strain stock and reserve 1/4 cup. Add soy sauce, sherry, cornstarch, and stir to blend. Set sauce aside. Wipe out wok with paper towels and return to high heat. Add remaining 2 Tblsp. oil and heat to smoking. Add cucumber, carrot, bamboo shoot, scallion pieces and ginger. Stir fry until vegetables are tender but still crisp, about 2 minutes. Add reserved sauce to wok. Stir to blend well, return to a boil, and cook until sauce thickens, about 1 to 2 minutes. Add scallops, toss to heat and mix well, and serve.

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