OK. Sad to say, but my vacation is over. It’s back to work and back to the kitchen once again. Don’t get me wrong, I love both, but I also love my vacations, especially my dive vacations, too.
As much as we love Mexican food, we were ready for a dietary change. We haven’t had Asian food in a while, so I thought it was time to do a stir-fry. Stir fries are easy to make and are very versatile. You can add whatever you like and leave out whatever you not like, but then that is my general kitchen philosophy, no matter what I cook. My favorite types of Asian foods are usually Thai. I love the sweet, spicy combination that is an integral part of the traditional Thai recipes. I served my scallops and vegetables over wild rice, along with some fried won tons (tomorrow’s blog, so stay tuned) and a dry vermicello. The dryness of the white wine paired very well with the spiciness of the dish.
Scallops and Vegetable Stir-Fry with Spicy Citrus Sauce
1-1 1/2 lbs sea scallops
1/2 can baby corn
1/4 red onion, sliced very thin
1/2 red bell pepper, sliced thin
1 cup mushrooms, sliced
1 carrot, peeled and sliced
1/4 lb asparagus, cut into pieces about 1″ in size
1 cup orange juice
1/4 cup lime juice
2 TBSP honey
2 tsp spicy sambal sauce
1 TBSP garlic
1 TBSP ginger
1-2 tsp Chinese five spices
2 tsp Chinese hot mustard
red pepper flakes to taste
salt to taste
1-2 TBSP each, fresh basil and cilantro, chopped fine
1 TBSP cornstarch
oil and/or butter for cooking
Whisk the orange juice, lime juice, sambal sauce, garlic, ginger, red pepper flakes, Chinese mustard and Chinese 5 spices together. Then add the chopped basil and cilantro and mix again.
In a hot skillet or wok, add the oil and/or butter then add the scallops. Cook for about 2 minutes per side or until the scallops are lightly browned on all sides. Remove them from the skillet and set aside.
In the same pan, add the vegetables, adding more oil if necessary and saute all the vegetables until the peppers and carrots are soft and the onions are translucent, about 5-7 minutes.
Once the vegetables are cooked, add the scallops back into the pan, along with the sauce. Take some of the sauce and mix it together with the cornstarch then add it to the pan. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 5 minutes. Serve over rice.