Hoisin Scallops and Brown Rice Noodle Stir Fry
Feeding other people is a challenge. I’ve never known anyone who can say their family members are all in accord with what’s for dinner. Have you? There is always some food stuff that someone refuses to eat. The refusals are variable, and the accompanying rationales as plentiful as there are grains of rice. I have tried to reason with the people for whom I cook (my family), but have come to understand how pointless it is. Instead, it’s pushed me to become more inventive with my creations. This recipe for Hoisin Scallops, served on top of a brown rice noodle stir fry, with plenty of veggies, is one example. If scallops aren’t your thing, substitute firm tofu.
8 oz package brown rice noodles (Thai Kitchen makes a great product, with individually wrapped two ounce sections. It’s available in brown or red rice varieties, and is Gluten Free, Dairy Free, and Vegan)
3 T peanut oil
1 medium onion, thinly sliced
1 tsp peeled and minced fresh ginger
1/2 tsp (or more to taste) hot red pepper flakes
12 white mushrooms, stems trimmed, sliced
1 lb baby bok choy, green parts of leaves removed, and bulb sliced into 1/2 inch strips
6 scallions, sliced
1 lb sea scallops, rinsed and patted dry
1/4 cup Hoisin sauce
2 cups low-salt chicken broth
2 garlic cloves, minced
1 T Asian toasted sesame oil
1 small jicama, about 1 lb total, peeled and cut into 2-inch julienne
1/2 cup cilantro leaves, stems removed
Soak noodles in cold water to cover for 15 minutes. Drain and cut in half with scissors.
Combine scallops and Hoisin sauce in small bowl, stirring to coat fish.
Heat wok or large heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1 T peanut oil to wok, swirling to coat evenly, and heat until smoking. Stir-fry onion, ginger, and red pepper flakes for 1 minute. Add mushrooms and stir-fry until tender, about 2 minutes. Transfer mixture to a large bowl, and season with salt to taste.
Add another 1 T peanut oil to wok, again swirling and heating until smoking. Stir-fry bok choy about 1 minute, until just tender. Add scallions and salt to taste. Stir-fry an additional minute, or until bok choy is crisp-tender and still green. Add to mushroom mixture.
Add remaining tablespoon peanut oil to wok and heat until smoking. Remove scallops from bowl, leaving behind as much Hoisin sauce as possible, and gently place in wok. Stir-fry scallops about 4 minutes, or until scallops are cooked through, using spoon to break into smaller pieces. Remove scallops to clean bowl and cover.
Note: If you have an diner who would prefer that the scallops aren’t cooked in the wok which also will continue cooking the noodles and vegetables, prepare this step separately in a small skillet.
Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of the broth is absorbed, about 4-5 minutes.
Return vegetables to wok and stir-fry for 1 minute, or until heated. Add toasted sesame oil, jicama and salt to taste.
Serve in bowls, topped with scallops for those whom would like them, and sprinkled with cilantro leaves.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress