Stir-Fried Scallops with Summer Squashes and Thai Basil

Name: Stir-Fried Scallops with Summer Squashes and Thai Basil
Yield: Serves 3 to 4 as a Main Course, 5 to 6 as part of a Multicourse Meal
Cuisine: China
Ingredients: 1 tablespoon cornstarch dissolved in 1½ tablespoons cold unsalted chicken stock or water; 5 large or 10 small whole Thai basil leaves; 1 small red onion, cut into ¼-inch half-moons; 1 small red (bell) pepper, cut into ¼-inch strips; 2 to 3 tablespoons corn or peanut oil, for stir-frying; Thin, diagonally sliced green and white scallion rings, for garnish; 1 small red Fresno chili, cut into paper-thin rings, or ½ teaspoon dried red chili flakes; 2 tablespoons thinly sliced green and white scallion rings; 1 tablespoon finely minced garlic; 2 tablespoons finely minced fresh ginger; ¾ pound fresh scallops, cut in half if very large; 1 tablespoon cornstarch; 1 teaspoon kosher salt; 8 to 10 ears fresh baby corn, halved if large (if baby corn is not available, double the amount of baby squash or use 1 cup corn kernels); ¼ pound green and/or yellow baby squash, halved if large; 1 teaspoon sugar; 1 tablespoon unseasoned Japanese rice vinegar; 2 tablespoons soy sauce; 1½ cups China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; 1 tablespoon Chinese rice wine or dry sherry; 1 large egg white; ½ cup shelled fresh peas

Preparation info

Serves
3 to 4
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This dish is a summer celebration, a trumpet note of glee when the markets are full of baby zucchini, pattypan and crookneck squashes, baby corn, fresh peas, and bouquets of green-leaved Thai basil. Summer bounty of other sorts may be happily tossed in or substituted—corn off the cob, sugar snap peas, snow peas, or plum tomatoes oven-dried as instructed, for example.

This classic Chinese stir-fry is easily prepared in advance and should not daunt e

Ingredients

Asia
China
Dinner
Spicy
Summer

Ingredients

Method