Cantonese Mushroom, Vegetable and Scallop Stir-Fry Recipe

This recipe is excerpted from the cookbook 150 Best Indian, Asian, Carribean & More Diabetes Recipes by Sobia Khan, MSc, RD. The publisher granted permission to reprint it. It is found on  page 142, in the Chinese Cuisine section. Enjoy!

 

Cantonese Mushroom, Vegetable and Scallop Stir-Fry  (Xing Bao Gu Chao Dai Zi)

This saucy Cantonese-style dish from Hong Kong is delicious served over buckwheat or soba noodles.

• Serves: 6
• Preparation time: 20 minutes
• Cooking time: 15 minutes

 

Ingredients:

• 2 tsp    cornstarch    10 mL
• 2 tbsp    cold water    30 mL
• 1⁄2 tsp    freshly ground black pepper    2 mL
• 1⁄2 tsp    salt, divided    2 mL
• 1 lb    sea scallops, side muscles trimmed off    500 g
• 1⁄2 tsp    granulated sugar    2 mL
• 1⁄4 cup    ready-to-use no-salt-added chicken broth    60 mL
• 1 tsp    reduced-sodium soy sauce    5 mL
• 1 tsp    vegetable oil    5 mL
• 1 cup    finely chopped red onion    250 mL
• 3    cloves garlic, minced    3
• 1 cup    diagonally and thinly sliced carrot    250 mL
• 1 cup    diagonally and thinly sliced celery    250 mL
• 1 cup    broccoli florets    250 mL
• 2 cups    sliced king oyster mushrooms    500 mL
  (cut lengthwise into 4 pieces each)
• 1 tsp    sherry    5 mL
• 1⁄2 tsp    toasted sesame oil    2 mL

 

Directions:

1. In a small bowl, quickly stir together cornstarch and cold water to form a paste.
2. In another bowl, combine half the cornstarch mixture, black pepper and half the salt. Add scallops and toss to coat.
3. To the remaining cornstarch mixture, add sugar, the remaining salt, broth and soy sauce.
4. In a large nonstick skillet, heat vegetable oil over medium heat. Add onion and garlic; cook, stirring, for about 3 minutes or until fragrant. Add scallops and sauce; cook, turning scallops once, for about 2 minutes per side or until lightly browned on both sides. Transfer scallop mixture to a plate and set aside.
5. In a pot of boiling water, cook carrots for 3 minutes. Add celery and cook for 2 minutes. Add broccoli and cook for 1 minute. Drain vegetables.
6. In the same skillet, cook mushrooms over medium-high heat, stirring, for 2 minutes. Stir in the drained vegetables. Return scallops to skillet and stir in sherry. Stir in broth mixture and bring to a boil over high heat. Remove from heat and stir in sesame oil.

 

Tips:

The traditional version of this dish is light on vegetables, but this more diabetes-friendly version ups the ante with more vegetables for more nutrients and fiber.

Nonstick pans require good care to protect the nonstick coating. Buy good-quality, heavy pans and never heat an empty pan. And always use plastic, rubber, silicon or wood utensils; metal tools or those with a sharp edge can cause some of the nonstick coating to scrape off into your food.

King Oyster Mushrooms

King oyster mushrooms, also known as eringii or royal trumpet mushrooms, are widely used in Asian cuisines. They have thick white stems and blunt tan caps, and are packed with flavor. If they’re not available, substitute shiitake or chanterelle mushrooms. White button mushrooms are another option, although they may take longer to cook and will not add as much flavor.

 

About the 150 Best Indian, Asian, Caribbean And More Diabetes Recipes:

As you may recall, I previously reviewed this cookbook and reprinted another amazing recipe here: South Indian Coconut Shrimp Curry Recipe. This is an amazing cookbook for anyone as the recipes are accessible and really do not seem like “health food” (whatever that means!).

Robert Rose Books and 150 Best Indian, Asian, Carribean & More Diabetes Recipes are available at many book retailers in the USA and Canada. For reader convenience, I included my affiliate link to Amazon.com:  150 Best Indian, Asian, Carribean & More Diabetes Recipes