For my dear friend, who is learning how to feed my godson. This is great as a novice cook dish, as it is mainly flavoured by oyster-cannot-go-wrong-sauce. I adapted it from the braised mushrooms with sea cucumber recipie that we usually get in big chinese restaurants. I don’t really like dried shitaake mushroom chinese-styled, preferring fresh mushrooms. If you have some dried scallops to flavour it with, all the better! It would be great as well with butterflied prawns,but I was way too lazy to peel prawns on a weekday night.Please remember that you can subsitute the mushrooms for whatever sort you like, even oyster mushroom ect.
Inggredients
300g shimeji mushroom
150g enoki mushroom
3 big bulbous button mushroom (sliced)
100g sugar snap peas
500g scallops
5 cloves of garlic, keep whole
1) Sautee the garlic until fragant
2) Add in all the mushrooms, as they take time to cook
3) In the meantime, mix 30ml of hot water with a sprinkle of chicken stock and cornflour – this is to thicken the sauce
4) Mix in 1tbp oyster sauce, and the cornflour mixture as well.
5) When boiling, add in scallops and sugar snap peas – they should cook at roughly the same time. I like my peas snappy.
Ta-da!
ps: I was really hungry and tired yesterday, so not really in much mood to properly arrange my food for pictures – they were taken outside in twilight on top of a bag of compost. Please do not try this at home.
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8 Comments so far
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Scallops Fungi-fied! This looks fantastic. I might substitute the snap peas with brocolli though.
Comment by dreymer 04.25.07 @ 8:40 amYes.You can also use the ‘hair’ used in chinese chap choy. Or baby sweet corn. Alot of things can be used. And if you are patient, you can slowly cook it on a claypot.
an easy cheena-fied dish from yours truly!
Comment by sourrain 04.25.07 @ 8:47 amthe scallops there looks so big and juicy..dunno if aussie can find or not..
ok.. nice healthy dish.. will try it out when i am there.. if i can screw up this dish, i think fated not to cook. leave it all to benny and i will do the dishes.. easier and safer for the whole family.
Comment by maggie 04.25.07 @ 8:56 amI think oz will be abundant with cheap seafood, but I get mine frozen from the chinese supermarket -you can try that as well. Otherwise, use prawns instead.Or abalone.Or when u feeling cheap, use tofu.Hehehe
Benny sure make u fried chicken wan..hahaha.I will miss eating fried chicken with him.
Comment by sourrain 04.25.07 @ 9:13 amIt looks sooooo gooooood! All you need now is a bowl of rice to go with it!
Comment by simmie 04.26.07 @ 4:17 amUmm, that looks so yummy and simple. Must try. The only problem is the selection of mushrooms at our local grocer. Kinda like trying to strike the lottery – it’s all about luck. One week they’ll stock enoki but next week it will be replaced with oyster mushroom or something else!
Comment by Lisa Y 04.26.07 @ 5:49 amdreyb:exactly.I am always land-bound,so seafood is more precious than gold here.
simmie: Yah! Steaming white jasmine rice – I had mine with fibrous brown rice:(
lisa: Thats the beauty with this dish, just throw in any mushroom you like! I must admit, the only reason the above selection was made was because I had them in the fridge and they were going off.hehe.
Comment by sourrain 04.26.07 @ 7:07 amLeave a comment