This easy recipe comes to us from Monica Puri Bangia's great food blog, Sharing Plate - Your Cooking Coach.
She's an incredibly versatile chef who studied at the French Culinary Institute in New York City. Monica makes her home about 15 miles west of Manhattan, and creates simple, palate-pleasing dishes with superior, healthy ingredients.
As she wrote about this recipe: “Yummy, simple and quick … need I say more?”
Scallop and Bok Choy Stir Fry
You can substitute broccoli rabe or broccoli for the bok choy.
½ to 1 pound sea scallops
, cleaned and sliced in half or quarters
1 large bok choy stalk, cleaned, chopped with greens and whites separated
4 green onions, chopped with greens and whites separated
½ cup cilantro, leaves and stems separated and chopped
2 teaspoons dark soy sauce or ¼ cup regular low sodium soy sauce
¼ cup black bean sauce
1 teaspoon agave syrup (optional)
2 teaspoons rice wine vinegar
3 garlic cloves, grated
1 inch fresh ginger, grated
1 teaspoon corn starch, kuzu, or arrowroot powder
- Mix the ingredients well in a small bowl and keep aside 3 tablespoons extra light olive oil.
- Heat a wok like sauce pan with the olive oil. Add the scallops and sauté for 2 minutes on high heat. Take out of pan with a slotted spoon.
- Reheat and add the whites of the green onions, stems of the cilantro and whites of the bok choy. Saute on high heat for 2 minutes.
- Add the bok choy greens and the remaining cilantro. Add the sauce and the scallops. Bring to a boil and cook for another few minutes till the scallops are cooked through.
- Check for seasonings and serve with brown rice.