Stir-Fried Scallops with Leeks
Yield
4 servingsPrep
30 minCook
7 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
fresh |
|
| 1 | pound |
leeks
|
|
| 1 ½ | tablespoons |
vegetable oil
preferably peanut |
|
| 2 | tablespoons |
scallions, spring or green onions
coarsely chopped |
|
| 1 | tablespoon |
garlic
coarsely chopped |
|
| 2 | teaspoons |
ginger
fresh, finely chopped |
|
| ½ | teaspoon |
salt
|
|
| Sauce | |||
| 2 | tablespoons |
soy sauce, dark
|
|
| 2 | teaspoons |
chili bean sauce
|
* |
| 2 | tablespoons |
rice wine
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
fresh |
|
| 453.6 | g |
leeks
|
|
| 23 | ml |
vegetable oil
preferably peanut |
|
| 3E+1 | ml |
scallions, spring or green onions
coarsely chopped |
|
| 15 | ml |
garlic
coarsely chopped |
|
| 1E+1 | ml |
ginger
fresh, finely chopped |
|
| 2.5 | ml |
salt
|
|
| Sauce | |||
| 3E+1 | ml |
soy sauce, dark
|
|
| 1E+1 | ml |
chili bean sauce
|
* |
| 3E+1 | ml |
rice wine
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
sesame oil
|
|
Directions
If the scallops are very large, cut them in half.
They are cooked when they are slightly firm to the touch.
Dry the scallops with paper towels and set aside.
Trim the leeks and discard any yellow parts.
Cut the leeks at the point where they begin to turn green and discard the green parts.
Split the white parts in half.
Cut the white parts of the leeks at a slight diagonal into 2-inch segments.
Wash them well, several times, in cold water.
Heat a wok or large frying pan until it is hot, then add the oil, leeks, scallions, garlic, ginger and salt and stir-fry for 1 minute.
Add the sauce ingredients and stir-fry the mixture for 3 minutes.
Lastly, add the scallops and continue to stir-fry for 4 more minutes, or until the scallops are just cooked.
Serve at once.
