One recent morning, while making my grocery list, I peered into the fridge to see what was what, veggie-wise. Spying a few leftover red carrots and a bunch of green onions from the Farmers' Market, an untouched box of shittake mushrooms and, in a little plastic bag, some fresh ginger that had seen better days, I realized I had most of the makings for a stir-fry.
With a recipe in my pocket for stir-frying seafood with ginger, I headed for the supermarket. The plump snowy scallops in the fish case won me over right away. I added a good handful of fresh snow peas to my cart and headed to the Asian section for oyster sauce and sesame oil.
Served on wedges of a crispy noodle pancake and with a chilled glass of pinot grigio, the stir-fried scallops made a lovely dinner for two.
SCALLOP STIR-FRY WITH NOODLE PANCAKE (2 servings)
Shrimp, of course, can be used instead of scallops.
3/4 cup low-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon cornstarch
1/2 teaspoon sesame oil
2-1/2 tablespoons vegetable oil, divided
2 small-to-medium whole carrots, peeled and thinly
sliced on the diagonal
4 to 6 ounces fresh snow peas, cut in half
1/2 pound shittake mushrooms, thinly sliced
4 green onions, thinly sliced on the diagonal
2 tablespoons peeled, minced fresh ginger
1/2 pound fresh sea scallops, halved crosswise and
patted dry with paper towels
Noodle Pancake (recipe follows)
Combine broth, oyster sauce, cornstarch and sesame oil in a small bowl and set aside. Heat 1-1/2 tablespoons vegetable oil in a wok or large skillet over high heat. Add carrots and stir-fry 1-1/2 minutes. Add snow peas and stir-fry until bright green, about 1-1/2 minutes. Transfer carrots and snow peas to a bowl and set aside.
Heat remaining tablespoon oil in the same pan over high heat. Add mushrooms and stir fry about 2 minutes until softened. Remove mushrooms with a slotted spoon and add to the carrots and snow peas. Add green onions and ginger to the oil in the pan and stir-fry until aromatic, about 30 seconds.
Add scallops and stir-fry for 1-1/2 minutes. Stir the reserved broth mixture in the small bowl to dissolve cornstarch and add to the pan. Stir until sauce thickens. Return reserved carrots, snow peas and mushrooms and stir until coated with the sauce. Spoon over wedges of the noodle pancake and serve on warm plates.
6 ounces linguine
4 green onions, chopped
Freshly ground black pepper to taste
1 teaspoon +1-1/2 tablespoons vegetable oil, divided
1-1/2 tablespoons sesame oil
Cook linguine in a large pot of boiling salted water for 1-1/2 minutes, stirring occasionally. Drain well and place in a bowl. Toss with green onions, 1 teaspoon vegetable oil and freshly ground black pepper.
Heat remaining 1-1/2 tablespoons oil, plus the sesame oil, in a heavy 9-inch skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown on the bottom, about 6 minutes. Flip and cook second side until light brown, another 6 minutes. Drain on paper toweling.
Cut into wedges and serve immediately.