Chinese-Style Simmered Scallops and Cellophane Noodles Recipe

Savor umami-soaked ingredients.

Cooking time

20 minutes+

Calories

57kcal

Sodium

0.4g

Nutrition facts are for one serving.
Time to rehydrate the dried shiitake mushroom is not included in the cooking time.

Directions

Boil the cellophane noodles in hot water for 1 minute, turn off the heat and leave for 5 minutes. Rinse in a colander full of cold water, drain then chop into easy-to-eat lengths.
Chop the bok choy into 3 pieces lengthwise, then slice the stem into 6 pieces. Rehydrate the dried shiitake mushroom in cold water, then julienne into thin pieces. Julienne both the bamboo shoot and carrot into 3 cm (1.2 in.) long sticks.
Separate the scallops from the canned juice.
Place the chicken stock, canned scallop juice, bok choy stems, shiitake mushroom, carrot and bamboo shoot into a pot. Cover with a lid and simmer for about 5 minutes.
Add the scallops (3), (1) and the bok choy leaves to (4), quickly bring to a boil then adjust the flavor with soy sauce, salt and pepper.

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.