Tuesday, July 05, 2005

Napa Cabbage in Scallop Sauce

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Did this a while back. Thought I would share the recipe here. :)


8-10 leaves of napa cabbage, washed and cut into 1 inch wide strips.
2-3 cloves of garlic, chopped.
2 dried scallops, soaked in hot water to soften (about 1 cup), reserved the water.
3 jumbo sea scallops, washed and cut into half.
1 egg white.
salt to taste.
1 tsp. chicken granules.
1 ~ 2 tsp. potato starch / cornstarch mixed in some water.


1. Heat up some oil in the wok, when hot, add in garlic. Stir until slightly brown, add in the napa cabbage, stir to mix until napa cabbage is soften, add in some salt. Dish out and set on a plate.

2. For the scallop sauce, heat the wok and add in the scallop water with the dried scallops, then add in chicken granules, salt and when boiling, add in the fresh scallops. Let it boil until the scallops are cooked (turned white in color) and turn off the heat and stir in the egg white and potato starch mixture. Stir until thicken in gravy and egg white is cooked, pour on top of the napa cabbage to serve.

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