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Stir-fried Scallop with Celtuce
My husband brought home a bag of scallop meat that we’ve usually used in stir-fries with chives. Since it’s the perfect season for asparagus, I thought I’d give these two ingredients a try together to see if they can create something delicious! Honestly, the result was really good. A delicious Stir-fried Scallop with Celtuce recipe.
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Stir-fried Scallop with Celtuce
| Ingredient | Amount |
|---|---|
| celtuce | 1 as needed |
| scallop meat | 500g |
| carrot | 0.5 as needed |
| soy sauce | 1 as needed |
| salt | to taste |
| oyster sauce | 0.5 as needed |
- celtuce1 as needed
- scallop meat500g
- carrot0.5 as needed
- soy sauce1 as needed
- saltto taste
- oyster sauce0.5 as needed
Cooking StepsHow to cook Stir-fried Scallop with Celtuce step by step
-
Step 1Fresh celtuce.
-
Step 2 -
Step 3Blanch the celtuce and scallop meat separately for about 1 minute each. (Adding a little oil to the celtuce blanching water helps keep it bright green.)
-
Step 4Heat oil in a wok, add a few Sichuan peppercorns, then toss in scallions and garlic.
-
Step 5Add the celtuce and scallop meat, stir-fry briefly, then season with a splash of light soy sauce, half a tablespoon of oyster sauce, and a pinch of salt. Toss everything together and dish out immediately.
-
Step 6Tender celtuce and fresh scallop — absolutely delicious!
Stir-fried Scallop with Celtuce
My husband brought home a bag of scallop meat that we’ve usually used in stir-fries with chives. Since it’s the perfect season for asparagus, I thought I’d give these two ingredients a try together to see if they can create something delicious! Honestly, the result was really good. A delicious Stir-fried Scallop with Celtuce recipe.
Ingredients
- 1 as needed celtuce
- 500g scallop meat
- 0.5 as needed carrot
- 1 as needed soy sauce
- to taste salt
- 0.5 as needed oyster sauce
Instructions
-
Fresh celtuce.
-
Blanch the celtuce and scallop meat separately for about 1 minute each. (Adding a little oil to the celtuce blanching water helps keep it bright green.)
-
Heat oil in a wok, add a few Sichuan peppercorns, then toss in scallions and garlic.
-
Add the celtuce and scallop meat, stir-fry briefly, then season with a splash of light soy sauce, half a tablespoon of oyster sauce, and a pinch of salt. Toss everything together and dish out immediately.
-
Tender celtuce and fresh scallop — absolutely delicious!
