Wednesday, March 6, 2013
Stir-Fried Chili Scallops with Baby Bok Choy | Wok Wednesdays
This is a meal that you can prepare when you get home from work and are too tired to cook. The ingredients don't require a lot of prep, and you can have this on the table within minutes.
This dish is also perfect if you are serving a multi-course meal with lots of choices. Make some rice, stir-fry a few courses such as this chicken and these vegetables, and you've got the perfect meal for casual entertaining.
I am just learning how to stir-fry. The pace is a lot faster than I am used to (I bake bread for goodness sake). I have to take the three steps outlined in the book break them down into about 15 until I get the hang of this. While it's a bit of a high wire act, it's definitely a lot of fun. It feels so "chef-y."
While the recipe called for medium scallops, my store had either jumbo or small. I bought the small ones and did not slice them in half as instructed. I'm sure the larger scallops were better (at 3 times the price) but these were still pretty good.
Besides the scallops, the recipe also includes baby bok choy (a first for me), red bell pepper, scallions, soy sauce, and chili bean sauce. Fortunately I live in an area with plenty of Asian markets, so I was able to find the last ingredient.
I am participating in Wok Wednesdays. The recipe can be found in the book Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories If you'd like to stir-fry along with everyone else, check it out. Totally enjoyable. Everyone who participates must own the book. There is so much great information regarding stir frying, Asian ingredients, and woks contained in this book, it is worth the investment.
To see other's experiences with this dish, check out the Wok Wednesdays site. Bonus: Grace Young, the author of the cookbook sometimes visits the site with feedback!
The recipe can also be found here.