Ginger Sesame Stir-fried Scallops with Lo Mein Noodles

Ginger Sesame Stir-fried Scallops with Lo Mein Noodles Recipe from China

Region / culture: China | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

This recipe for Ginger Sesame Stir-fried Scallops with Lo Mein Noodles is a delicious and flavorful dish that combines tender sea scallops with a medley of vegetables and savory Asian-inspired flavors. The scallops are marinated in a mixture of ginger, sesame oil, and soy sauce, then stir-fried with carrots, mushrooms, and cabbage. Served over a bed of lo mein noodles and garnished with scallions and toasted sesame seeds, this dish is sure to impress your family and friends.

History

This recipe draws inspiration from traditional Asian stir-fry dishes that are known for their bold flavors and vibrant colors. Seafood, such as scallops, is a popular ingredient in Asian cuisine, and the combination of ginger, sesame, and soy sauce is a classic flavor profile that is often used in stir-fry dishes. By incorporating these elements into a dish with lo mein noodles, this recipe offers a unique twist on a traditional favorite.

Ingredients

1 lb (454 g) sea scallops
5 tbsp peanut oil, divided use
1 tbsp rice wine vinegar
1 tbsp soy or tamari sauce
1 tbsp minced ginger
1 tbsp dark sesame oil
1 tbsp fermented black beans, optional
2 tsp minced garlic
1 tsp honey
1 tsp lemon juice
0.5 tsp salt, or to taste
0.25 tsp ground black pepper, or to taste
1.5 cup fine julienne carrots
2 cup sliced shiitake mushroom caps
4 cup finely sliced bok choy or savoy cabbage
2 packages lo mein noodles, cooked and drained
0.5 cup thinly sliced scallions, cut on the bias
2 tbsp toasted sesame seeds

How to prepare

Remove the muscle tabs from the scallops.
Pat them dry and set aside.
In a bowl, combine 3 tbsp of peanut oil, rice vinegar, soy sauce, ginger, sesame oil, fermented beans (if using), garlic, honey, lemon juice, salt, and pepper. Whisk until well blended.
Add the scallops to the mixture and toss until they are evenly coated.
Cover and marinate the scallops in the refrigerator for at least 2 hours, or up to 24 hours.
Heat a large wok or sauté pan over high heat.
Add the remaining 2 tbsp of peanut oil.
Once the oil is very hot, add the carrots and mushrooms. Stir-fry for 1 minute.
Add the cabbage and continue stir-frying until the cabbage is wilted, which should take about 3 to 4 minutes.
Add the scallops and their marinade to the vegetable mixture. Stir-fry until the scallops are opaque and cooked through, approximately 3 to 4 minutes.
Serve the noodles on a heated platter or plates. Top with the scallops and vegetables.
Sprinkle with scallions and toasted sesame seeds.

Variations

Substitute shrimp or tofu for the scallops for a different protein option.
Add bell peppers, snap peas, or broccoli to the vegetable mixture for added color and texture.
Use udon noodles or rice noodles instead of lo mein noodles for a different twist.

Cooking Tips & Tricks

Make sure to pat the scallops dry before marinating them to ensure that they sear properly.

- Use a hot wok or sauté pan to quickly cook the vegetables and scallops, as this will help to retain their crisp texture.

- Be careful not to overcook the scallops, as they can become tough and rubbery if cooked for too long.

- Feel free to customize this recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste preferences.

Serving Suggestions

This dish pairs well with a side of steamed rice or a fresh green salad. For a complete meal, serve with a side of steamed edamame or a vegetable stir-fry.

Cooking Techniques

Stir-frying: This cooking method involves quickly cooking ingredients in a hot pan or wok over high heat. It is important to keep the ingredients moving to ensure even cooking and to prevent burning.

Ingredient Substitutions

Canola oil or vegetable oil can be used in place of peanut oil.

- Tamari sauce can be used instead of soy sauce for a gluten-free option.

- Red pepper flakes can be added for a spicy kick.

Make Ahead Tips

The scallops can be marinated in advance and stored in the refrigerator for up to 24 hours.

- The vegetables can be prepped ahead of time and stored in an airtight container in the refrigerator until ready to use.

Presentation Ideas

Serve the dish in individual bowls or on a large platter for a stunning presentation. - Garnish with fresh cilantro or Thai basil for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

- For a non-alcoholic option, serve with green tea or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the dish in a pan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

45g per serving

Fats

- Total Fat: 15g per serving

- Saturated Fat: 2g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 120% DV

- Vitamin C: 60% DV

- Iron: 15% DV

Alergens

Contains shellfish (scallops)

- Contains soy (soy sauce)

- Contains sesame (sesame oil)

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in calories and carbohydrates, making it a healthy and satisfying meal option.

Summary

This recipe for Ginger Sesame Stir-fried Scallops with Lo Mein Noodles is a delicious and nutritious dish that is perfect for a weeknight dinner or special occasion. With its bold flavors and colorful presentation, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Ginger Sesame Stir-fried Scallops with Lo Mein Noodles. It was a warm summer day, and I was cleaning out my old recipe box, when I stumbled upon a faded index card with handwritten instructions for this delicious dish. As I read through the ingredients and steps, my mouth began to water, and I knew I had to give it a try.

I had always been passionate about cooking, and over the years, I had collected recipes from various places and people. Some were passed down from my own mother, while others were discovered in cookbooks or shared by friends. But this recipe was different. It was mysterious and exotic, with a unique combination of flavors that I had never tasted before.

I decided to make the dish that very evening, eager to see how the flavors would come together. I gathered all the necessary ingredients – fresh scallops, ginger, sesame oil, soy sauce, and of course, lo mein noodles. The kitchen was filled with the scent of garlic and ginger as I sautéed the scallops in a hot pan, adding a splash of soy sauce and a drizzle of sesame oil for extra flavor.

As the scallops sizzled in the pan, I boiled the noodles until they were perfectly al dente. I then tossed them with a mixture of soy sauce, sesame oil, and a hint of chili paste for a spicy kick. Finally, I combined the scallops and noodles in a large bowl, garnishing the dish with thinly sliced green onions and a sprinkle of sesame seeds.

The first bite was a revelation. The sweetness of the scallops paired perfectly with the tangy ginger and nutty sesame flavors. The noodles were perfectly cooked, with just the right amount of sauce to coat each strand. I couldn't believe how delicious it was – a true culinary masterpiece.

I made the dish several more times over the following weeks, tweaking the recipe here and there to suit my taste. I added more garlic for extra depth of flavor, and a splash of rice vinegar for a touch of acidity. Each time I made it, the dish got better and better, until it became one of my signature recipes.

I often served the Ginger Sesame Stir-fried Scallops with Lo Mein Noodles to friends and family, who were always impressed by the exotic flavors and beautiful presentation. They would ask me where I had learned to make such a dish, and I would simply smile and say it was a secret family recipe passed down through the generations.

But the truth was, I had no idea where the recipe had come from. It was a mystery that intrigued me, and I often found myself wondering about the origins of the dish. Perhaps it was a creation of a talented chef in a far-off land, or maybe it was a fusion of different culinary traditions.

One day, I decided to do some research to try and uncover the truth behind the recipe. I scoured cookbooks and online forums, searching for any mention of Ginger Sesame Stir-fried Scallops with Lo Mein Noodles. But no matter how hard I looked, I couldn't find a single reference to the dish.

It seemed that the recipe was truly a one-of-a-kind creation – a culinary gem that had somehow found its way into my recipe box. And while I may never know the true origins of the dish, I am grateful for the day I stumbled upon that faded index card, and for the delicious meals it has brought to my table.

As I sit here now, reflecting on the journey that led me to discover the recipe for Ginger Sesame Stir-fried Scallops with Lo Mein Noodles, I am filled with a sense of wonder and gratitude. Cooking has always been a passion of mine, and this dish is a testament to the joy and creativity that can be found in the kitchen.

So as I continue to experiment and explore new recipes, I will always remember the day I found that mysterious index card, and the delicious meal that it inspired. And I will be forever grateful for the joy and satisfaction that cooking has brought to my life.