Receta Stir Fried Scallops with Leeks, Chinese New Year
Happy Year of the Horse!
Tomorrow is the first day of the Chinese New Year celebration, which lasts until Feb. 17th.
I realize that many, if not most, people in the U.S. are giving more thought to the game coming up than celebrating the Year of the Horse but it’s a big event chez nous.
Not the actual holiday, but the fact that the stores are filled with Asian foods for the duration.
I learned early on to take advantage of things in their season.
I also learned that seasons are brief. On Dec. 26th I went in to a shop looking for a last minute Christmas bit…. Everything was already packed up and put away. No after-Christmas sales here!
I digress….
For the two weeks of the Chinese New Year I can buy all sorts of wonderful foods that are not on the shelves the other 50 weeks.
I also learned to stock-up.
Here are a few favorite recipes if you feel so inclined to ring in, or out, the Year of the Horse.
Stir-Fried Scallops with Leeks
Total time: 30 minutes
Ingredients:
10oz (300gr) large scallops
1 leek, cleaned, trimmed and julienned
2 carrots, julienned
1 rib celery, julienned
3 cloves garlic, minced
1 tbs minced fresh ginger
1/4 cup (2oz, 60ml) dry sherry
1/4 cup (2oz, 60ml) chicken broth
1 tbs orange juice
1 tbs soy sauce
3 tsp olive oil
2 tsp cornstarch (maizena) dissolved in 2 tbs water
1/2 cup Basmati rice
1 cup chicken broth Instructions:
Basmati rice:
Cook rice in chicken broth until done, app. 15 minutes.
Heat 2 tsp olive oil in a large skillet.
Add vegetables and stir-fry until just starting to get tender, 6 – 8 minutes.
Add soy sauce and stir-fry briefly.
Remove to a plate and keep warm.
Add remaining 1 tsp olive oil, scallops and stir-fry quickly until scallops turn opaque.
Add sherry, broth, juice and heat to simmering.
Dissolve cornstarch in water.
Add cornstarch mixture to skillet and until thickened, less than a minute.
Return vegetables to skillet and heat through,
Serve over rice.
Print Recipe
Sweet and Sour Pork….. This is not the American version made with stick-sweet canned pineapple, but an authentic Chinese version. Noodles with Egg Sauce…. I used spaghetti, but cellophane noodles would be more appropriate. Fried Rice.… I make it with Basmati because I usually don’t have sticky rice available. Sesame Carrots…. The carrots are roll-cut to give more surface for the glaze. Now I have to go play….. We have guests.
Last Updated on January 30, 2014 Katie Zeller on Google+
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