Braised Vegetables with Scallop Sauce

Name: Braised Vegetables with Scallop Sauce (Kan pei kai ts’ai hsin)
Cuisine: Chinese
Ingredients: a little bit of green onion, ginger; 1 tablespoon wine; 3 tablespoons oil; a little bit of green onion, ginger; 1 green onion; 2 slices ginger; 3 cups chicken soup; 1-¼ oz. dried scallops; 1 teaspoon chicken oil; 1 teaspoon salt; ½ tablespoon cornstarch; 1 cup chicken soup; ⅙ teaspoon black pepper; 25 small mustard greens; 1 teaspoon baking soda; 8 cups boiling water

Kan pei kai ts’ai hsin

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

25 small mustard greens
8 cups boiling water
1 teaspoon b

Asia
Taiwan
Gluten-free

Method

Remove old leaves from mustard greens, using only the center part (each stem about 2 inches long). Boil 8 cups water and add baking soda. Scald greens for about 1 minute, remove and rinse in cold water. Drain dry.
Cook mustard greens in chicken soup about 3 minutes over low heat. Remove and drain.
Soak scallops in hot water for 3 hours. Steam for 20 m