Ginger Sesame Stir-fried Scallops with Lo Mein Noodles
Estimated Nutrition (whole recipe, rough)
Counts 20 of 22 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Toasted Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound sea scallops
- 5 tablespoons peanut oil, divided use
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy or tamari sauce
- 1 tablespoon minced ginger
- 1 tablespoon dark sesame oil
- 1 tablespoon fermented black beans, optional
- 2 teaspoons minced garlic
- 1 teaspoon honey
- 1 teaspoon lemon juice
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1½ cups fine julienne carrots
- 2 cups sliced shiitake mushrooms caps
- 4 cups finely sliced bok choy or savoy cabbage
- 2 packages lo mein noodles, cooked and drained
- ½ cup thinly sliced scallions, cut on the bias
- 2 tablespoons toasted sesame seeds
Directions
Pull the muscle tabs from the scallops.
Blot them dry and set aside.
Combine 3 tablespoons of the peanut oil, the rice vinegar, soy sauce, ginger, sesame oil, fermented beans (if using), garlic, honey, lemon juice, salt and pepper in a bowl and whisk until blended.
Add the scallops and toss until evenly coated.
Cover and marinate in the refrigerator at least 2 and up to 24 hours.
Heat a large wok or sauté pan over high heat.
Add the remaining 2 tablespoons peanut oil.
When the oil is very hot, add the carrots and mushrooms and stir fry for 1 minute.
Add the cabbage and stir fry until the cabbage is wilted, 3 to 4 minutes.
Add the scallops and their marinade to the vegetable mixture and stir-fry until the scallops are opaque and just cooked through, 3 to 4 minutes.
Serve the noodles on a heated platter or plates topped with the scallops and vegetables.
Sprinkle with the scallions and toasted sesame seeds.
Category:Cathy's Recipes
Category:Scallops Recipes
Category:Shiitake mushroom Recipes
Category:Bok choy Recipes
Category:Savoy cabbage Recipes
Category:Lo mein noodle Recipes
Category:Carrot Recipes
Category:Ginger Recipes