Jade Scallops B1
Submitted by dashope
Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
120 min“Jade” in Chinese cooking means green, and this dish earns its name from the vibrant bok choy and snow peas surrounding those pearly white scallops. It’s a restaurant-style stir-fry that relies on one crucial technique: velveting.
Marinating the scallops in egg white, cornstarch, and a touch of oil, then passing them through hot oil for just a minute or two, creates a silky protective coating. The scallops stay tender and almost creamy inside while the exterior gets the faintest bit of resistance. This is the same method Chinese restaurants use, and it’s the difference between rubbery and extraordinary.
The vegetables get the same quick oil treatment to lock in their crunch and color. Everything comes together at the end in a light sauce of chicken broth, dry sherry, garlic, and ginger thickened with just enough cornstarch to glaze.
Use fresh oil for this dish. Old oil will discolor the scallops and dull the jade-green vegetables.
Pro Tips
- Soak scallops in cold water first and pat bone-dry. Any sand or moisture will ruin the velvet.
- The oil doesn’t need to be screaming hot for velveting. Just at the first wisp of smoke is right.
- Work fast once everything hits the wok. Overcooking turns snow peas army green and scallops rubbery.
- Dry sherry is key. Don’t substitute cooking wine, which is loaded with salt.
Variations
- Use large shrimp in place of scallops for a more budget-friendly version.
- Add sliced shiitake mushrooms for extra umami depth.
- Finish with a splash of sesame oil and toasted sesame seeds for a nutty garnish.
Ingredients
Directions
Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1 to 2 teaspoon of oil.
Heat wok hot and dry. When hot, add 3 cups oil.
When it’s just beginning to smoke, add scallops, stirring so they separate.
After 1 to 2 minutes, drain them through colander, reserving 2 to 3 tablespoons of oil.
Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2 to 3 minutes.
Drain again, reserving 1 tablesooon of oil.
Again, return reserved oil to wok.
Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt, pepper and cornstarch mixture.
When it thickens, return scallops and vegetables to wok and allow them to become hot.
Serve.
Note: Make sure all sand is removed from scallops so they are not gritty.
Make certain cooking oil is fresh so scallops remain white.
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