Contributed by Catsrecipes Y-Group
- Serves 8
- 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
- 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.