Recipe

Stir Fried Kai Lan With Scallops And Shrimp Recipe

Add Step-by-Step Photos	Simcooks / All my dishes 1 year, 11 months ago Seafood, Chinese style. The seared scallops and shrimp broth adds tons of flavor to this simple, stir fried dish. Prep:15m Cook:20m Servings:2	Simcooks
	quick easy seafood

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Fans

borius

kidaria

Ingredients

5 scallops, washed and pat dry

3 medium-sized shrimp, shelled, deveined (keep the heads and shells to make broth)

6 stalks Kai Lan (outer “skin” lightly scraped off, stems cut on the bias)

1 stalk scallions, cut into 2 inch length

1 slice ginger

1 clove garlic, smashed

salt

pepper

1/2 tsp cornflour

water

1 tbsp oyster sauce

1 tbsp rice wine

cornflour solution (1/2 tsp corn flour dissolved in water)

Directions

To make shrimp broth, add shrimp heads and shells to 1 cup water. Add 1 stalk scallions, 1 slice ginger, 1/4 tsp salt. Allow to boil for 10 minutes then switch to lower heat to simmer while you cook the rest of the ingredients.

Season scallops with salt and white pepper. Heat up 2 tbsp oil in wok. Sear each side for 3-5 minutes until golden brown. Set aside.

Season shrimp with salt, white pepper and corn flour. Add shrimp to wok. Add oil if necessary. Use spatula to remove the brown bits left by the scallops. Stir fry shrimp and let the shrimp pick up the brown bits. When cooked, set shrimp aside (same plate as scallops) and leave garlic in wok.

Add Kai Lan stems to wok and stir fry for a minute or so, then add the leaves. Stir fry for another minute or so until leaves wilt, then add shrimp stock, oyster sauce, and rice wine. Mix well.

Create some space in the center of wok. Slowly add corn flour solution to thicken gravy to desired thickness. Stir gravy well to see the consistency.

To serve, plate kailan, then arrange scallops and shrimp. Best eaten with plain white rice.

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Comments

borius 1 year, 1 month ago said:
This looks SOOO good. They say you eat with your eyes first and I am having a feast! I really dont know what Kai Lan is. Could you help out?

hashmaster 1 year, 1 month ago said:
Lightooks great. The contrast of colors makes my mouth water. What do you think about adding a light dipping sauce with it

greekgirrrl 11 months, 4 weeks ago said:
Just went out and bought the scallops. I'm having this for breakfast. TY

turtle66 11 months, 3 weeks ago said:
Yum

dtour 10 months, 3 weeks ago said:
This does read tasty but I'm with Mark (borius) on this...what is Kai Lan. Just can't try what I don't know, I'm thinking like a celery?

simcooks 10 months, 3 weeks ago said:
Kai lan is also known as Chinese broccoli or Chinese kale. It's a tinee weeny bit bitter. The stems are crunchy (if you cook for a short while). Sometimes you have small yellow flowers in a bunch of kai lan. The flowers can be eaten. :)

kidaria 8 months, 3 weeks ago said:
How can I miss this one? A traditional chinese recipe. Very nice!

latinachef 2 months ago said:
Looks good!

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