| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Scallop Stir-Fry
Ingredients
1/2lb of scallops
1/2 mushrooms - more if your prefer
1 package of frozen pea pods
2-3 cloves garlic
1 tsp onion powder (opitional)
2 TBS oil
1 (lg) of chunked pineapple
1 bottle of kikomann stir-fry sauce
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In a wok or pan, heat oil and garlic. Add scallops and onion
powder, cook until tender and white in color. Add the mushrooms,
heat for about 2 minutes, then add about 1 cup of the pineapple,
the juice from the can and the jar of stri-fry sauce. Defrost
the pea pods under hot water and set aside. Heat until sauce
comes to a boil. Add pea pods just before serving and stir.
I have served it over rice and pasta - both taste good.
Options:
Add steak to the recipe also.
Use other seafood in place of/or with the scallops.
dk
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3209.1 | Not a recipe, but a methodology | GRACIE::RANDALL | Fri Sep 20 1991 16:35 | 24 | |
I don't have any specific recipes, but I can give you my method
and you can take it from there. Since the scallops require very
little cooking, I cook my vegitable things first. Then I add the
scallops, cook for a couple of minutes, add the ending sauce and
give a few stirs and serve.
I like to use carrots, broccoli, peppers, and random vegitables I
find in my wife's fridge. I ALWAYS start by stir-frying minced
garlic and minced ginger in about 2 T oil before adding the vegies.
For a finishing sauce, I frequently use 2T soy, 1T rice-wine vinager
with a little suger added. I also vary this sauce with imagination.
The secret of a good stir-fry is not to cook the scallops very
long, since they tend to toughen when overcooked.
One thing I avoid is cooking a big batch, but prefer (for instance)
a serving for two or three.
If you have done other stir-frys, you should have no problem.
When cooking a meat dish, I was taught to cook the meat first, the add
the vegies. The principle is 'add the thing that requires least
cooking last'.
Good Luck,
Randy
P.S. I had to invent my own recipes, I couldn't find any in the cook
books I have.
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| 3209.2 | great stuff | MYGUY::LANDINGHAM | Mrs. Kip | Mon Sep 23 1991 18:31 | 4 |
.1 can be done the same way with boneless chicken, also.
I use the same types of veggies with garlic and ginger. I also add
white wine and serve on top of brown (Texmati) rice.
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