Sauteed Scallops with Bamboo Shoots

Name: Sauteed Scallops with Bamboo Shoots (Shui ching hsien pei)
Cuisine: Chinese
Ingredients: 2 tablespoons green onion (½” long); 6 tablespoons oil; 1 teaspoon vinegar; 10 slices ginger (coin size); 3 tablespoons soup stock; 1 tablespoon cornstarch; ½ tablespoon wine; ½ teaspoon salt; 5 oz. fresh scallops; 1 green onion; 1 bamboo shoot (cooked); ½ carrot (cooked); 1 cucumber

Shui ching hsien pei

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

5 oz. fresh scallops
1 cucumber
½ carrot (cooked)

Asia
Taiwan
Shantung
Fish course
Pescatarian
Gluten-free

Method

Remove outside skin of fresh scallops and slice into thin round pieces (about 1-½ inch diameter). Cut cucumber, carrot and bamboo shoot into flour-shaped slices.
Stir-fry green onion in 2 tablespoons oil, pour in 2 cups soup stock, and cook for 3 minutes. Remove green onion, splash with vinegar, and add fresh scallops. Scald for 3 seconds, remove.
In