Scallop with Shiitake Mushroom and Vegetables (Sò điệp với nấm Shiitake và rau) Recipe

 

Ingredients

8 Scallops

Rice Wine

Salt

7 Shiitake Mushrooms

2 Carrots

1 Tbsp. Tapioca Starch

1/3 cup Water

1/4 tsp. Dark Soy Sauce

2 Tbsp. Olive Oil

2 Tbsp. Ginger Strips/Garlic/Shallots

1 lb. Bok Choy

1 1/2 tsp. Sugar

1 tsp. Mushroom Seasoning

1 Tbsp. Oyster Sauce

1/2 tsp. Ground Black Pepper

chopped Green Onions

Clean 8 Scallops with Rice Wine and Salt.  Set aside. 

Rinse 7 Shiitake Mushrooms and set aside. 

Cut 2 Carrots into slices and boil until cooked.  Drain out the water and set aside. 

Mix 1 Tbsp. Tapioca Starch with 1/3 cup Water.  Add in 1/4 tsp. Dark Soy Sauce. Mix well and set aside. 

Add in 2 Tbsp. Olive Oil into a wok. Add in 2 Tbsp. Ginger Strips/Garlic/Shallots.  Cook on high medium heat, add in the Scallops. When both sides brown, add in the Carrots and Shiitake Mushrooms.  Stir for a few seconds and add in the Tapioca Starch mixture. Add in 1 lb. Bok Choy, 1 1/2 tsp. Sugar, 1 tsp. Mushroom Seasoning, 1 Tbsp. Oyster Sauce and mix.  Add in 1/2 tsp. Ground Black Pepper and chopped Green Onions.  Mix and serve.  Enjoy!