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Chinese Cream Stew with Bok Choy and Scallops

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $12

INGREDIENTES

  • Seafood

    • 🦪 4 scallops

  • Vegetables

    • 200g bok choy
    • 50g shimeji mushrooms
    • 3 slices ginger

  • Dairy

    • 🥛 200cc milk

  • Oils

    • 1 tbsp salad oil
    • 1 tsp sesame oil

  • Seasonings

    • 💧 100cc water
    • 🧂 1/3 tsp salt
    • 1/2 tsp chicken stock powder
    • Pinch of black pepper

  • Scallop Seasoning

    • Pinch of salt and pepper
    • 1 tbsp flour

  • Thickening Agent

    • 1 tbsp cornstarch
    • 💧 1 tbsp water

PASSOS

1

Cut bok choy into 4cm pieces, halve the root vertically, and cut into quarters. Trim and separate shimeji mushrooms. Slice ginger thinly.

2

Halve scallops horizontally, season with salt and pepper, and coat with flour.

3

Heat salad oil in a pot over medium heat, sear scallops until golden on both sides, then remove. Wipe the pot clean, add water, bok choy, shimeji mushrooms, ginger, and seasonings. Bring to a boil, cover, and simmer for 2–3 minutes until vegetables soften.

4

Add scallops and milk, heat gently, then stir in cornstarch slurry to thicken. Drizzle sesame oil before serving.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

You can substitute bok choy with broccoli or other leafy greens.Serve with steamed rice for a complete meal.Adjust seasoning to taste, especially salt and pepper.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.