Monday, August 18, 2008

Garlic Stems with Scallops

When I wrote about garlic stems almost two years ago, I alluded to a recipe for Suan Tai and Scallops. Here is my beautiful Bride's version of that recipe that my brother-in-law made. The garlic stems are the green tops that grow up out of the bulb where the garlic cloves mature. You can find these in almost any Chinese Supermarket, and some regular supermarkets now. We've made these as well with shrimp (6-7 per person), and a combination of the two (below, made with fresh Ontario garlic stems we bought in a Farmer's Market); both delicious.

Garlic Stems and Scallops
2-3 garlic cloves, minced
1 tsp cane sugar
1 tsp fish sauce
1 tsp Golden Mountain seasoning sauce
1 tsp oyster sauce
1 Tbsp chicken stock
1/2 tsp salt
6 large scallops, cut into four to five pieces
garlic stems, cut into small pieces to make 2-3 cups
ground white pepper, to taste

Fry garlic in 2 teaspoons oil until fragrant. Add sugar, fish sauce, Golden Mountain seasoning sauce, oyster sauce, chicken stock, salt and scallops, and stir-fry for 4 minutes, until scallops are nearly cooked. Add garlic stems and stir-fry for 2-3 minutes. Sprinkle with ground white pepper. Serve hot with rice.

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