Sunday, August 7, 2011

Lenten scallops, vegetables and soba stir-fry... just in time for the end of the fast

I invented this recipe a few nights ago. It turned out very well.

Lenten scallops, vegetables and soba stir-fry
1.5 bundles of soba noodles (or any spaghetti like pasta)
1 head of Bok choy juliened (cut into strips)
1 C. fresh sliced mushrooms
1 stalk of green onions juliened
Several shoots of baby corn (I divide a can into thirds) cut into inch length pieces
2 Tbsp Soy sauce
2 Tbsp Coconut oil (or vegetable oil)
1 C. Scallops
(optional- a few thin slices of fresh ginger)
*Measurements are approximate

The trick to this recipe is timing. Soba noodles should be boiled for two minutes. If you are using a different type of noodle, make sure it is ready when the scallops are so it doesn't get soggy. While boiling water for the noodles, prepare the vegetables. Once the water is boiling, heat the wok (on high) and add the oil. When the oil is hot, add the scallops. Cook for about two minutes. After two minutes put the soba noodles in the boiling water and add the vegetables and soy sauce to the wok and cover. After another two minutes, drain the noodles and add to the wok. Stir fry for a minute or two uncovered and presto- you are done.
This recipe serves 2. It can be stretched by adding more noodles.
I promise it tastes a lot better than how the picture looks.

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