For ease in cooking everything so they are hot for serving, prep all ingredients and combine sauces in separate dishes prior to cooking.
Pan Scallops With Sesame Sauce
16 large sea scallops
1 sliced green onion (white and green sections reserved separately)
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
3 teaspoons brown sugar
½ teaspoon cornstarch
1 tablespoon sesame oil
⅛ teaspoon crushed red pepper
1 teaspoon peanut oil
⅛ teaspoon black pepper
Remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes). In a small mixing bowl, add the white onion pieces and the next 7 ingredients (through crushed red pepper); stir with a whisk to combine, and set aside.
Warm the peanut oil in a large nonstick skillet over medium heat. When hot, add the scallops; sprinkle scallops with the black pepper. Cook scallops for about 3 minutes on 1 side until golden brown. Using tongs, flip the scallops and cook for 1 minute. Transfer scallops to a deep plate, and cover with foil. Keep the skillet on the heat.
Whisk the sauce again, and add it to the pan. Cook until the sauce boils and thickens slightly (about 45 seconds); then remove the pan from heat. Pour the hot sesame sauce over the scallops and garnish with a sprinkle of green onion. Serve with rice.
Asian Snow Peas
1 tsp sesame oil
½ lb fresh snow peas, ends trimmed and cut in half
½ cup carrots, shredded
¼ cup water chestnuts, canned, sliced
½ cup chicken broth, low-sodium
1 tsp soy sauce, low-sodium
1 tsp cornstarch
Add oil to nonstick skillet and heat on medium heat. Add snow peas and carrots. Saute for 2 minutes.
Add water chestnuts and broth. Bring to a boil. Cover, reduce heat and simmer for approximately 5 minutes (or until vegetables are crisp-tender).
In a separate bowl, combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture.
Cook over medium heat, stirring constantly until sauce thickens. Serve immediately.
Spicy Baby Bok Choy in Garlic Sauce
4 baby bok choy
1 tablespoon peanut oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
Trim off the ends of the bok choy and cut them in half. Set aside.
In a small bowl, stir together the peanut oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar, and red pepper flakes. Set this aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy; stir fry for a few minutes or until the pieces start to turn a pale green.
Pour the sauce over the Bok Choy. Cook, stirring constantly until sauce has thickened slightly, and coats the bok choy, about 3 minutes.
March 20, 2022 at 9:41 am
Wow! Lots of favorite here—makes for perfect menu! The salad is especially calling my name!
Dorothy's New Vintage Kitchen
March 20, 2022 at 10:35 am
What a lovely combination! The scallops look amazing, and the veggies so vibrant!
Karen (Back Road Journal)
March 20, 2022 at 12:37 pm
You definitely have to prep everything before starting an Asian meal because once you start cooking, it goes so quickly. Your meal sounds like one we would really enjoy.
March 21, 2022 at 4:37 am
Major league chopping is always worth it for this type of cooking. Delicious.
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