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price: $8.99
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Guest Recipe: Scallop, Mushroom, Red Pepper Stir-Fry by Iris Tsai
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Serves 4
1 pound sea scallops, sliced into 3 or 4 slices each
2 long slices ginger, finely chopped
2 cloves garlic, finely chopped
1 scallion, finely chopped
1/2 cup oyster sauce
2 tablespoons soy sauce
2 tablespoons honey
1 cup hen of the woods mushrooms, florets torn
1 1/2 cups snap peas, blanched
1 big red bell pepper, cut into 1-inch dice
Kosher salt and freshly ground black pepper
Canola oil for cooking
Hot rice for serving
Put 1/4 cup oil in hot frying pan. In a large bowl, combine scallops, chopped ginger, garlic, scallions, oyster sauce, soy sauce and honey. Let marinate for one minute. Add contents of bowl (marinade and all) to hot wok. Stir-fry until scallops start to become opaque. Add mushrooms and diced red pepper and stir-fry until scallops are just cooked through. Serve over hot rice.
Wine Notes:
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China. Crisp, slightly malty flavor and nutty sweet flavor that pairs well with spicy foods ands Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region. A great fit with the lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and pears. Refreshing, with a mineral quality and a surprisingly long finish. Pairs very well with the shrimp and mushroom duxelles.
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China. Crisp, slightly malty flavor and nutty sweet flavor that pairs well with spicy foods ands Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region. A great fit with the lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and pears. Refreshing, with a mineral quality and a surprisingly long finish. Pairs very well with the shrimp and mushroom duxelles.
>>This recipe appears in
Episode #504.
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