Tuesday, April 22, 2014

Cooking Lab - Sauteed Snow Pea Sprouts with Fresh and Dried Scallops (清炒搖柱豆苖)

This is an amazing side dish for any meal. It costs a little fortune when you order it at a top Chinese restaurant. You can cook it at home in a few simple steps and the result is just as delicious. 

Snow pea pod shoots are the curly end bit of the stem. They are tender and taste delicious when stir fried.

This is a beautiful dish that combines the fresh and dried scallops to deliver a delectable taste. 



(c) GMV - Got My Vote!

These delicate tender snow pea sprout shoots (not the type that sell in a salad pack, but the actual snow pea leaves including the the curly shoot tips) have an amazing sweet flavour and I highly recommend it. 


-500g fresh snow pea sprout shoots 

-2 dried scallops 
-2 fresh sashimi-grade scallops 
-100ml pork stock 
-2 garlic cloves 
-30ml cooking wine 
-1 tablespoon of cooking oil 
-Salt and pepper to season


1. Soak the dried scallop in a bowl of water until softened. Pat dry.

2. Wash the snow pea sprouts thoroughly. Drain and dry.

3. Heat oil in pan on high heat until smoking. 

4. Add one dry scallop into the pan and fry the scallop shreds until crispy.

5. Remove and set aside.

6. In the same smoking pan, add the garlic cloves and snow pea sprouts.

7. Season with salt and pepper.

8. Add a dash of cooking wine and then the pork stock.

9. Stir and mix well.

Tip: snow pea sprouts are usually young and tender and they don't need much exposure to heat to get them cooked. 
  10. Add in the large plump fresh scallops in the final minutes.

11. Finely shredded the other dry scallop and add them to the pan.

12. Do not cover the pan, or you will lose the lush green vibrancy.

13. Transfer to a serving plate.

14. Garnish with the golden crispy fried scallop shreds on top.

15. Serve immediately.

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